Italian Inspired Egg Foo Young

For the end of American Asian Heritage month, I created this recipe as a homage to my grandmother, who is one of the reasons I love cooking so much.

This dish, Egg Foo Young, is a dish that she made throughout my childhood. It’s basically a Chinese omelette with sprouts, and I had the sudden urge to make it this week. My grandmother always uses mung beans, but I used Fenugreek sprouts because I had them at home, and added chickpea flour in order for it to be healthier. The Italian seasoning is just to make it it my own, because I love oregano, parsley and basil and think it adds a unique flare to this dish. You can use whatever sprouts you like and whatever flour you choose. While my grandmother is in Dallas so I rarely get her cooking anymore, but I have the yummiest, protein-packed pancakes to eat in her honor.

Cheers to you, Poi Poi. ❤️ 🧧

Ingredients:

Makes 8-10 small pancakes.

• 4 cloves garlic, minced.

• 6 free range eggs

• 1/4 cup unsweetened almond milk

• 1 tbsp melted coconut oil

• 1 cup of chickpea powder

• 1 tsp of baking powder

• 2 tbsps chopped red onion

• 2 tbsps parsley

• 1 tbsp Italian seasoning

• Avocado oil for cooking.

• 1 cup sprouts of choice (mung bean, fenugreek, sunflower, and alfalfa are great options. Sproutman is my absolute go-to for sprouts at home)

• Toppings: Avocado, salsa, hot sauce, or shredded cheese.

Recipe (makes ~ 12 pancakes)

• Whisk together eggs, coconut oil, and almond milk. Add melted coconut oil, then whisk again.

• Add chickpea powder, baking powder, chopped red onion, parsley, and Italian seasoning. Whisk to combine.

• Heat avocado oil over a cast iron skillet on medium heat. Pour into circles, adding fenugreek sprouts (or any sprout you like) after pouring. Flip 1 minute or two after bubbles appear.

• Enjoy with salsa, avocado, cheese, hot sauce, or whatever you choose (or mustard if you’re weird like me).

Love,
B