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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Pork Fu Yung in a pan

Source: dLife

A breakfast omlette with ham, mushrooms, onions, and a savory sauce.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	166.2

Total Carbs	5.6 g

Dietary Fiber	1.1 g

Sugars	2.1 g

Total Fat	6.9 g

Saturated Fat	1.5 g

Unsaturated Fat	1.3 g

Potassium	441.9 mg

Protein	20.4 g

Sodium	214.4 mg

Dietary Exchanges 6.9 Fat, 0.7 Vegetables, 1.3 Meat, 0.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 cup fat free reduced sodium chicken broth 1.0
1 tbsp cornstarch 0.5
0 1/2 tsp sesame oil 2.0
2 tsp canola oil 0.5
0 1/2 lb Pork, tenderloin, lean, raw 5.0
5 each fresh green onions 1.0
1 cup fresh mushroom slices 0.25
0 1/4 tsp white pepper 0.25
0 1/4 tsp salt 1.0
1 cup Sprouts, mung bean, mature, fresh 2.0
2 each eggs 2.0
2 each egg whites

Directions

Combine broth and cornstarch with 1/4 teaspoon sesame oil in a small pan and cook mixture over medium heat, about 5 to 6 minutes, stirring until the sauce becomes thick then set aside.
Heat the canola oil over high heat in a 12-inch nonstick skillet, then add the pork and stir-fry for about 4 minutes or until the pork is no longer pink.
Set aside 2 tablespoons green onion, and add remaining 1/4 teaspoon sesame oil, mushrooms remaining green onions, pepper,and salt if desired to the skillet.
Cook, stiring, for about 4 to 5 minutes until it has become lightly browned, then add the sprouts to the skillet and stir-fry mixture for about 1 minute. Flatten the mixture in the skillet using a spatula.
In a medium bowl combine the eggs and egg whites, then pour then over the pork mixture in the skillet and reduce heat to low.
Cover the skillet and cool the mixture for about 3 minutes or until eggs are set.
Cut the finished omelet into 4 wedges before serving and top each wedge with 1/4 cup of sauce.
Take the reserved green onion and sprinkle over cut omelet.