Paleo chinese egg foo young with ham, spinach and onions

Paleo Chinese Egg Foo Young with Ham, Spinach, and Onions is a nutritious twist on a classic dish, featuring protein-rich eggs and wholesome vegetables. This recipe blends the flavors of ham and spinach with a hint of coriander for a healthy, satisfying meal.

01 Feb 2026
Cook time 12 min
Prep time 15 min

Ingredients:

6 eggs
1/4 cup coconut flour
1 tsp fish sauce
1/2 tsp vinegar
8 oz ham
1 package frozen spinach
2 onions
1 tsp coriander leaves
1 tsp baking soda
1 dash black pepper
1 tbsp coconut oil

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.

Instructions:

1. Preparation:
- 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.

2. Combine Ingredients:
- 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.

3. Cook the Egg Foo Young:
- 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.

4. Frying:
- 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.

5. Serving:
- 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.

6. Plate and Garnish:
- Serve the Paleo Chinese Egg Foo Young hot, garnished with additional coriander leaves if desired.

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.

Paleo chinese egg foo young with ham, spinach and onions FAQ:

What is the cooking time for the Egg Foo Young pancakes?

Each Egg Foo Young pancake should be cooked for about 3-4 minutes on one side until the edges are set and the bottom is golden brown. After flipping, cook for an additional 3-4 minutes on the other side until fully cooked and golden.

How should I store leftovers of the Egg Foo Young?

Store any leftover Egg Foo Young in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet over medium heat to maintain the texture, or microwave briefly until heated through.

Can I substitute any ingredients in this recipe?

Yes, you can substitute the ham with cooked chicken, turkey, or tofu for a different protein. Coconut flour can also be replaced with almond flour, but adjust the quantity as necessary, as almond flour has different absorption properties.

What size pan should I use for frying the Egg Foo Young?

A large non-stick skillet or frying pan works best, allowing you to cook multiple pancakes at once. A pan with a diameter of at least 10-12 inches is ideal for fitting several pancakes comfortably.

How can I tell if the Egg Foo Young is fully cooked?

The Egg Foo Young is done when the pancakes are golden brown on both sides, and the edges are set. You can also check by cutting into the center; it should be firm and not runny.

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.

Nutrition per serving

3 Servings
Calories 360kcal
Protein 33g
Carbohydrates 7g
Fiber 4.00g
Sugar 1.52g
Fat 22g

Paleo chinese egg foo young with ham, spinach and onions