Homemade Egg Foo Yong (W/ Egg Beaters)

Storage ^_^

• Ready In: 15 mins
• Serves: 1
• Yields: 1 egg foo yung

Ingredients

• 1  cup Egg Beaters egg substitute
• 3  tablespoons water
• 1  tablespoon soy sauce
• 1  cup bean sprouts
• 2  green onions, thinly sliced
• 2  teaspoons cornstarch
• 1⁄2 cup beef broth
• 1  tablespoon soy sauce

Directions

1. Beat eggs with water and soy sauce.
2. Stir in bean sprouts and green onions; mix well.
3. Spray an 8-inch (20 cm) non-stick skillet with cooking spray.
4. Heat skillet over medium heat.
5. Pour in one third of egg mixture.
6. As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath.
7. Cook until bottom is set and top is almost set.
8. Slide onto a plate.
9. Invert back into skillet and cook completely for about 1 minute.
10. Slide onto a plate.
11. Repeat to make 2 more omelettes, stacking them.
12. Cut into wedges and serve with warm Oriental Sauce.
13. Oriental Sauce:
14. Heat together cornstarch, beef broth and soy sauce, stirring constantly; boil for 1 minute.