A stack of paleo egg foo young against a black background
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Egg Foo Young (Paleo, Whole30, Keto)

My paleo Egg Foo Young recipe is a fantastic portable savory meal can be eaten with your hands, and are totally adaptable to whatever fillings you have in the kitchen. It's perfect for gluten-free packed lunches!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Lunch, Snack
Cuisine: Chinese
Keyword: gluten-free, keto, low carb, paleo, Primal, Whole30
Servings: 10 patties
Calories: 124kcal
Author: Michelle Tam

Ingredients

  • 6 large eggs
  • ¼ cup coconut flour or ½ cup cassava flour
  • 1 teaspoon Red Boat fish sauce or kosher salt, to taste
  • ½ teaspoon apple cider vinegar
  • 1 cup diced ham or cooked meat of choice
  • 10 ounces frozen spinach thawed and squeezed dry
  • 2 scallions sliced
  • 1 tablespoon minced fresh cilantro
  • ½ teaspoon baking soda
  • Freshly ground black pepper
  • ghee or avocado oil

Instructions

  • In a large bowl, whisk together the eggs, coconut flour (or cassava flour), fish sauce, and apple cider vinegar until smooth.
  • Mix in the ham, spinach, scallions, cilantro, and baking soda, and some freshly ground black pepper.
  • Melt a tablespoon of ghee in a cast iron skillet over medium heat. Use a large disher (3-tablespoon size) to plop the batter in the pan, and flatten the pancake to ½-inch thick with the back of a spoon. I can comfortably fit 3 pancakes in my 12-inch skillet at a time – don’t overcrowd them!
  • Fry without disturbing the patties for 2 minutes before flipping the pancakes over and cooking it on the other side for about 1-2 minutes more. The pancakes  are cooked through when the centers bounce back when you press down on them with your finger.
  • Repeat until you’re out of batter. As each pancake finishes cooking, transfer it to a wire rack to cool. Then, plate ’em up and serve!

Video

Notes

Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 124kcal | Carbohydrates: 3g | Protein: 7g | Fat: 9g | Fiber: 2g