This is our take on Egg Foo Yung and it’s a super tasty, protein-forward meal. This omelette is going to be too large for most new tums, so split it in half and share or save for later.
Here’s what you’ll need:
- 3 eggs
- 2 tsp light soy sauce
- 2 tsp toasted sesame oil
- Pepper
- 1 tbsp peanut oil
- 200g cooked prawns
- 30g beansprouts
- ½ red chili, finely sliced (remove the seeds if you don’t like it hot)
- 20g cashew nuts, roughly chopped
INSTRUCTIONS
Crack the eggs into a bowl and add the soy sauce and sesame oil, along with a grinding of black pepper. Beat together.
Pour the peanut oil into a small (about 15cm) non-stick frying pan over a high heat. When the oil is hot, pour the beaten egg mixture into a pan and use a wooden spoon to move the egg around as it cooks, a little like making scrambled eggs. When there is more firm egg than loose, turn the heat down to medium.
Lay the prawns on top of the omelette, followed by the beansprouts. Fold the omelette in half over the filling and let everything warm through for 30 seconds.
Gently tip your omelette onto a plate and top with the red chili and cashew nuts.
Did you make this WLS-friendly recipe?
Tag @mynewtum on Facebook or Instagram so we can see!
Recipe credit and thanks to:
Joe Wicks, The Body Coach, from his book Lean in 15.
