Egg Fu Yung (Egg protein for Breakfast)

Egg Fu Yung Omelet (*Mushroom, bacon or chicken i.e.) make vegetarian? I've adapting this recipe ingredients to some frozen vegetable bits you can buy for soups then use them for veggie omelets. I always have them on hand, love them in a pinch; all these cut veg. are in the frozen section. It save me time an money. They're flash frozen so they seem fresh. (You have your protein to equal amount of fiber and veggies (balanced) You, can add in organic brown rice, I keep froze in zip lock packets and/or 5 grams of fiber toast, now available for variety...make it fit for your health problems)

Prep time:  15 mins 

Cook time:  45 mins

Serves: Serves 6 - 8

Can't use shrimp, I'm allergic to shell-fish. I fold this in half when its done or serve flat as shown.

Fresh bite size pieces of *shrimp, bean sprouts, celery, sweet peppers, green onions, water chestnuts (?) in an egg omelet.

Ingredients

• 2 cups celery
• 4 - 5 green onions - sliced thinly
• 2 - 3 mini green peppers - sliced thinly
• 1½ cups mushrooms- sliced thinly
• 8 oz. bean sprouts
• ½ cup water chestnuts- sliced thinly -optional
• 5 eggs
• 2 tablespoons soy sauce
• pepper
• vegetable oil or,(coconut oil)

Instructions

For a dinner you can get won ton wrapper (follow directions for wrapping)
add into mixture, pre-made "finely" chopped threads of cabbage, roll- up and fry using same recipe. I
don't do for breakfast, take out all eggs and add all vegetables. I like the bean threads in it too for a skinner dish.

1. Thinly slice the celery, mini sweet peppers and water chestnuts.
2. Coarsely chop the mushrooms.
3. Drain and rinse bean sprouts.
4. Quickly sauté the celery in a little oil. Place in a bowl to cool. Repeat with the mushrooms.
5. Quickly sauté the peppers and green onions. Add to other vegetables.
6. Cut shrimp into bite size pieces, quickly sauté. Add to vegetables.
7. Add water chestnuts and bean sprouts to the vegetable bowl.
8. Beat the eggs with the soy sauce and pepper. Pour over vegetables. Stir until combined.
9. Heat a little oil in a frying pan. Place about ½ cup of the vegetable-egg mixture in the center of the pan. The eggs will run out of the sides. Use a spatula and fold the eggs in towards the vegetables, forming a circle type shape. (Have heat at medium-low while cooking) Flip over the egg fu yung. Cook about 2 more minutes. Drain on a piece of paper towel before serving.
10. Serve with a dipping sauce of soy sauce, minced garlic and green onions. Mix this up before you start to cook the egg fu yung.
11. Serve with hot sauce:
    
    • 2 Tbsp. cornstarch
    • 3 Tbsp. sugar
    • Soy sauce
    Mix and cook until thick. Pour over egg. For lunch/dinner

1. RE: www.thatsmyhome.com for more idea's _ can't eat Shrimp? I left out. Cabbage Roll Soup, and some good salad recipes.

Recipe by Recipes Food and Cooking at http://recipesfoodandcooking.com/2013/07/28/shrimp-egg-fu-yung/

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