Thursday, January 05, 2012

Turkey Leftovers? Create this Biggest Loser Egg Foo Yung!

Here is another one of my favorite dishes to use up that leftover turkey.  It makes a wonderful high protein and filling breakfast... but you could also enjoy it for lunch or even dinner.  If I were making it for one person, I would make it up as written, and then save the leftover for my lunch the next day.

I have also made it using my trusted canned chicken breast, Kirkland brand in the bright blue can, from Costco.  Instead of chopping cabbage and carrots, I use 3/4 cup of tri-color coleslaw mix.  So convenient and quick in the morning.
Try it... I bet you will love it as much as we do!  I am going to post the recipe as I found it in one of the Biggest Loser Cookbooks.   

Egg Foo Yung 
Makes 2 servings
  • Olive oil cooking spray
  • 1/2 cup finely shredded cabbage or fresh bean sprouts, rinsed and drained
  • 1/4 cup thinly sliced mushrooms
  • 1/4 cup thinly sliced carrot
  • 2 Tbsp thinly sliced scallions
  • 2 Tbsp chopped red bell pepper
  • 1 tsp minced garlic
  • 1 tsp finely chopped fresh ginger
  • 6 large egg whites and 1 egg (or 1-1/4 cups egg substitute)
  • 2/3 cup chopped lean turkey, chicken, pork, or cooked shrimp (about 4 oz.)
  • 1/2 tsp black pepper
  • 1 Tbsp chopped fresh cilantro 
  1. Coat large non-stick saute pan lightly with cooking spray.  Saute cabbage, mushrooms, carrot, scallions, bell pepper, garlic, and ginger over medium-high heat about 3 minutes, or until almost tender but still bright.  Transfer vegetables to bowl to cool.  Clean pan. 
  2. Beat egg whites and egg in a large bowl.  Add turkey, vegetables, and black pepper.  Stir to combine.  Coat pan lightly with cooking spray and place over medium-high heat.  Add egg mixture.  Cook 1 minute, or until set around edges. 
  3. Reduce heat to low, cover, and cook 2 to 3 minutes, or until eggs are set in middle.  Remove from heat, covered, and let stand 2 minutes. 
  4. Fold eggs in half and then cut in half before transferring to 2 plates.  Sprinkle with cilantro and serve hot with reduced-sodium soy sauce if desired.
Per Serving.
Weight Watchers P+ = 5.
Calories 216; Protein 29g; Carbohydrate 5g; Fat 8g; Fibre 1g.

The N.I. is as I made it, according to the recipe quoted, and as calculated by FitDay.

Saute the veggies till soft.

Roughly chop the turkey pieces.

Add the turkey and the veggies to the beaten egg and whites.

Mix well.

Pour into pan that has been wiped and recoated with cooking spray.

Cook till set and let rest a couple of minutes before cutting in half, folding, and plating.

Garnish with cilantro and serve with low sodium soy sauce.


  1. Seriously I know I say this all the time but can you just come and cook for me? :-)

  2. I'm with Nancy - can you come cook for me? Yummy! I'm saving this one.


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