Homemade Egg Foo Yong (W/ Egg Beaters)

• Egg Beaters egg substitute1 cup
• water↗3 tablespoons
• soy sauce↗1 tablespoon
• bean sprouts1 cup
• green onions↗2

  thinly sliced

• cornstarch↗2 teaspoons
• beef broth↗1⁄2 cup
• soy sauce↗1 tablespoon

Step-by-step instructions

1. 1

   Beat eggs with water and soy sauce.

2. 2

   Stir in bean sprouts and green onions; mix well.

3. 3

   Spray an 8-inch (20 cm) non-stick skillet with cooking spray.

4. 4

   Heat skillet over medium heat.

5. 5

   Pour in one third of egg mixture.

6. 6

   As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath.

7. 7

   Cook until bottom is set and top is almost set.

8. 8

   Slide onto a plate.

9. 9

   Invert back into skillet and cook completely for about 1 minute.

10. 10

    Slide onto a plate.

11. 11

    Repeat to make 2 more omelettes, stacking them.

12. 12

    Cut into wedges and serve with warm Oriental Sauce.

13. 13

    Heat together cornstarch, beef broth and soy sauce, stirring constantly; boil for 1 minute.