Vegetable Egg Foo Young

4 large eggs

1 cup mixed vegetables (such as bean sprouts, shredded cabbage, carrots, bell peppers, and mushrooms), finely chopped

2 green onions, finely chopped

2 cloves garlic, minced

1 tablespoon soy sauce (or tamari for gluten-free option)

1 teaspoon sesame oil

1/2 teaspoon ground ginger

Salt and pepper to taste

Olive oil or sesame oil for cooking

Optional toppings: sliced green onions, sesame seeds, sriracha sauce

In a large mixing bowl, whisk the eggs until well beaten.

Add the mixed vegetables, chopped green onions, minced garlic, soy sauce, sesame oil, ground ginger, salt, and pepper to the beaten eggs. Mix well to combine.

Heat a non-stick skillet or wok over medium heat. Add a small amount of olive oil or sesame oil to coat the bottom of the pan.

Pour a ladleful of the egg and vegetable mixture into the skillet, spreading it out into a round shape to form a thick pancake.

Cook for 2-3 minutes on one side until the bottom is golden brown and set.

Carefully flip the egg foo young and cook for an additional 2-3 minutes on the other side until cooked through.

Repeat the process with the remaining egg and vegetable mixture to make additional egg foo young pancakes.

Once cooked, transfer the egg foo young to a serving plate. Garnish with sliced green onions, sesame seeds, and a drizzle of sriracha sauce if desired.

Serve hot with additional soy sauce or your favorite dipping sauce on the side.

Calories: 270 kcal

Protein: 14.85 g

Carbohydrates: 11.35 g

Fat: 19.28 g

Fiber: 2.55 g

Sodium: 430 mg

Calcium: 120 mg

Iron: 2.55 mg

Selenium: 32.5 mcg

Quick and Easy: This recipe comes together quickly and easily, making it a convenient option for busy pregnant women looking for a nutritious meal.

Grain-Free: This recipe is grain-free, making it suitable for individuals with gestational diabetes who need to manage their carbohydrate intake.

Low Carbohydrate Content: Egg foo young contains minimal carbohydrates from vegetables, making it ideal for those with gestational diabetes. It provides essential nutrients without significantly impacting blood sugar levels.

High Protein: Eggs are a rich source of protein and choline (brain health promoting effect), which is important for fetal growth and development. Protein also helps stabilize blood sugar levels and promote satiety.

Vegetable-Rich: This dish is packed with mixed vegetables, providing essential vitamins, minerals, and antioxidants needed during pregnancy. These include vitamin A, vitamin C, folate, and potassium.

Healthy Fats: Sesame oil used in cooking provides healthy fats, which are important for fetal brain development, hormone production, and nutrient absorption. Including healthy fats in the diet helps improve satiety and support overall health during pregnancy.

Customizable and Flavorful: Egg foo young is a customizable dish that can be tailored to individual preferences and dietary needs. It’s also flavorful and satisfying, making it a delicious option for breakfast or any meal of the day.