Originally posted by Jess – January 3, 2015
As the sprouts are probably the most perishable item in the box, we’ll start with a quick and simple recipe using the eggs and bean sprouts. If you’re fortunate enough to have Springdell scallions frozen from the Summer CSA, it makes a wonderful addition to this dish!
This omelette had forks in it as soon as Jess finished taking the final photo. It did not last long!
Bean Sprout Omelette
This recipe tastes like all of the things I like about Chinese restaurant Egg Foo Young, but it’s fresh and actually good for you!
Ingredients
- 4 lightly beaten eggs
- 2 tbsp water
- 2 tbsp butter (preferably Amish Roll)
- 1 cup sprouts (1 used mung bean sprouts)
- coarse salt and freshly ground black pepper to taste
- 1 tbsp diced scallion plus a little more for garnish (optional)
Instructions
- Mix together the eggs, water, salt and pepper.
- Heat the butter in a (preferably) non-stick frying pan.
- Once melted, add the egg mixture and start to cook until firm underneath but still a bit liquidy on the top.
- Add the sprouts (and scallions, if using).
- Once the egg is cooked, fold gently and slide onto the plate. Garnish with scallions.
Adapted from Natural Foods Cookbook