Easy Egg Foo Young Recipe

Ingredients

• 1 tablespoon MCT oil or coconut oil, plus more as needed
• 6 large eggs
• 2 ounces deli chicken, turkey, ham, or roast beef, finely chopped
• 2 ounces button mushrooms, stemmed and thinly sliced
• 1 cup thinly sliced green or napa cabbage
• ½ cup thinly sliced green onions
• 1 tablespoon grated fresh ginger, divided
• 1 large clove garlic, crushed to a paste
• 1 teaspoon fine sea salt
• ½ teaspoon fresh ground black pepper

• ¾ cup chicken bone broth, homemade or store-bought
• ¼ cup coconut oil
• ¼ cup coconut aminos or wheat-free tamari
• ½ teaspoon hot sauce, homemade or store-bought (adjust amount for desired heat)
• Reserved grated ginger (from above)
• ½ teaspoon guar gum
• ¼ cup diced roasted red pepper, for garnish

1. Heat the MCT oil in a large skillet over medium heat.
2. While the oil is heating, whisk the eggs in a large mixing bowl. Stir in the deli meat, mushrooms, cabbage, green onions, ¾ tablespoon of the grated ginger, and the garlic. Season with the salt and pepper.
3. Using a measuring cup or large spoon, dollop ½ cup of the egg mixture into the skillet. Cook the omelet until golden, 2 to 3 minutes, then flip and cook for another 2 to 3 minutes. Remove from the pan and set aside. Repeat with the remaining egg mixture, adding more oil to the skillet if needed between batches.
Meanwhile, Make the Sauce
4. Combine the chicken broth, coconut oil, coconut aminos, hot sauce, and remaining ¼ tablespoon grated ginger in a small saucepan. Whisk in ¼ teaspoon of guar gum. Heat until the sauce is boiling and has reduced a bit, about 5 minutes. If you prefer a thicker sauce, add another ¼ teaspoon of guar gum, whisk until smooth, and boil until thickened, about another 5 minutes.
5. To serve, place 2 puffed omelets on each plate and top with 3 tablespoons of the sauce. Garnish with roasted red pepper. The omelets are best served fresh, but extras can be stored in an airtight container in the fridge for up to 2 days. To reheat, lightly grease a skillet with avocado oil or coconut oil and set over medium heat. Place the omelet in the skillet and heat for 2 minutes on each side, or until warm.