Egg Fu Yung Casserole recipe

November 30, 1999

1 cup shredded cabbage
1 cup sliced mushroom
1/2 cup sliced green onions, diced
1/2 cup canned water chestnuts, drained
2 teaspoons oil
1 cup cottage cheese, 2 percent fat
6 eggs
3 to 6 ounces diced turkey, chicken, ham or shrimp
2 tablespoons dry sherry
3 tablespoons soy sauce

Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with nonstick cooking spray.

Shred the cabbage, slice the mushrooms, slice the scallions and chop the waterchestnuts. In a big, heavy skillet, heat the oil, and saute the mushrooms until they're just starting to soften and change color.

Reserve all vegetables. Dice your chicken or ham, or if using shrimp, chop them a bit if they're large.

Break the eggs into a mixing bowl. Add the cottage cheese, sherry and soy sauce. Whisk everything together.

Stir the vegetables and meat into the egg/cheese mixture. Pour the whole thing into your prepared baking dish.

Bake for 45 to 50 minutes, or until set, lightly golden and slightly puffed. Cut into squares to serve.


Serves 6.

Nutrition information per serving: 168 calories; 9 g fat; 14 g protein; 6 g carbohydrates; 1 g fiber

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