People who have been working on slow-carb for a while get tired of eggs. If you’re looking for a different way to make eggs on 4HB, here’s a delicious recipe I modified for you.
I was helping my parents move one day, and it was time for lunch. I wanted to eat food that fell within the guidelines I’m really trying hard to maintain. I poked around the fridge and found some Chinese takeout containers. When I opened one, a light bulb went off in my head. Of *course*!
Egg Foo Yung has (almost) everything you need to follow diets incorporating somewhat-paleo philosophy, like The 4-Hour Body and Atkins. What I ate was a bit more greasy than I wanted, but I knew I could make it better. Here’s how I made it:
- 1 tsp fresh ginger root, minced
- 1 green onion, chopped
- 1 tsp minced garlic
- 1/2 stalk celery, sliced
- 1 cup bean sprouts (optional – not paleo-friendly)
- 1/2 green bell pepper, chopped
- 3 oz cooked chicken (sliced or chopped)
- 1/2 teaspoon salt
- 3 eggs, beaten (you can modify this with whites as well)
- feel free to add any other veggies you want
- Heat 2 teaspoons oil in a large skillet over medium-high heat. Saute everything but eggs until vegetables are tender.
- In a large bowl combine beaten eggs and vegetable mixture.
- Cook egg mixture to form a small omelet. Cook until golden brown on each side.
I hope you enjoy it! Let me know your modifications and enhancements in the comments. Buen provecho!