Heat 2 teaspoons oil in a large skillet over medium-
high heat. Saute ginger, green onions, celery, bean
sprouts, mushrooms, green pepper, ham and salt until
vegetables are tender.
In a large bowl combine beaten eggs and vegetable
mixture.
Heat 1 teaspoon oil in a medium skillet over medium
heat. Pour in egg mixture to form a small omelet.
Cook until golden brown on each side. Repeat with
remaining egg mixture.
Originally Submitted
9/2/2011
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