Paleo chinese egg foo young with ham, spinach and onions
Discover a delicious Paleo twist on a classic Chinese dish with this Egg Foo Young recipe, featuring savory ham, nutritious spinach, and aromatic onions. Made with wholesome ingredients like coconut flour and fish sauce, this gluten-free, grain-free, and dairy-free meal is packed with flavor and perfect for a healthy, satisfying dinner. Enjoy the added benefits of coconut oil and fresh coriander leaves for a delightful fusion dish. Ideal for anyone following a Paleo lifestyle!
- 12 Apr 2024
- Cook time 12 min
- Prep time 15 min
- 3 Servings
- 11 Ingredients
Paleo Chinese Egg Foo Young with Ham, Spinach, and Onions is a delightful and healthy twist on a classic Chinese dish. This recipe is tailored for the Paleo diet, utilizing wholesome ingredients like coconut flour and coconut oil to give you a nutritious and satisfying meal. Whether you're following a specific diet or just looking to try something new, this dish offers a wonderful balance of protein, veggies, and flavor.
Ingredients:
Instructions:
- Thaw the frozen spinach and drain excess water by pressing it between paper towels.
- Finely chop the onions and dice the ham.
- In a medium bowl, crack the eggs and whisk together until uniformly mixed.
- Add the coconut flour, fish sauce, vinegar, baking soda, and black pepper to the whisked eggs. Mix well until you achieve a smooth batter.
- Stir in the diced ham, drained spinach, chopped onions, and coriander leaves to the egg mixture. Ensure all ingredients are evenly distributed.
- Heat a large non-stick skillet or frying pan over medium heat and add 1 tbsp of coconut oil.
- Once the oil is hot, use a ladle or a large spoon to pour a portion of the mixture into the pan, forming a small pancake (about 3-4 inches in diameter). You can cook multiple pancakes simultaneously if your pan size allows.
- Cook each pancake for about 3-4 minutes on one side or until the edges appear set and the bottom is golden brown.
- Carefully flip each pancake with a spatula and cook for an additional 3-4 minutes on the other side, or until fully cooked through and golden brown.
- Once cooked, transfer the Egg Foo Young to a plate lined with paper towels to absorb any excess oil.
- Continue cooking the remaining mixture, adding more coconut oil to the pan as needed.
- Serve the Paleo Chinese Egg Foo Young hot, garnished with additional coriander leaves if desired.
Tips:
- Make sure to thoroughly drain the spinach after thawing to avoid excess moisture in the mixture.
- Use a non-stick pan for easier cooking and flipping of the egg foo young patties.
- Don’t overcrowd the pan; cook the patties in batches if necessary to ensure even cooking.
- If coconut flour is not available, almond flour can be used as a substitute, although the texture may vary slightly.
- For extra flavor, add some chopped scallions or a dash of sesame oil to the mixture.
This Paleo Chinese Egg Foo Young with Ham, Spinach, and Onions is not only delicious but also aligns perfectly with a healthy lifestyle. The combination of ham, spinach, and onions with fluffy eggs creates a meal that is both nutritious and satisfying. Give this recipe a try and enjoy a tasty dish that supports your Paleo dietary goals.
| Nutrition Facts | |
|---|---|
| Serving Size | 290 grams |
| Energy | |
| Calories 360kcal | 14% |
| Protein | |
| Protein 33g | 22% |
| Carbohydrates | |
| Carbohydrates 7g | 2% |
| Fiber 4.00g | 11% |
| Sugar 1.52g | 2% |
| Fat | |
| Fat 22g | 26% |
| Saturated 9g | 32% |
| Cholesterol 460mg | - |
| Vitamins | |
| Vitamin A 750ug | 84% |
| Choline 430mg | 77% |
| Vitamin B1 0.71mg | 59% |
| Vitamin B2 0.84mg | 65% |
| Vitamin B3 5mg | 32% |
| Vitamin B6 0.45mg | 26% |
| Vitamin B9 190ug | 48% |
| Vitamin B12 1.56ug | 65% |
| Vitamin C 3.00mg | 3% |
| Vitamin E 4.65mg | 31% |
| Vitamin K 510ug | 428% |
| Minerals | |
| Calcium, Ca 200mg | 16% |
| Copper, Cu 0.27mg | 0% |
| Iron, Fe 4.60mg | 42% |
| Magnesium, Mg 110mg | 26% |
| Phosphorus, P 450mg | 36% |
| Potassium, K 750mg | 22% |
| Selenium, Se 50ug | 94% |
| Sodium, Na 1970mg | 131% |
| Zinc, Zn 3.60mg | 33% |
| Water | |
| Water 220g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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