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!
Cook time 12 min
Prep time 15 min
Ingredients:
6 eggs1/4 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:
- 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 per serving
3 ServingsCalories 360kcal
Protein 33g
Carbohydrates 7g
Fiber 4.00g
Sugar 1.52g
Fat 22g
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