Chinese Five-Spice Egg Foo Yung Squares (Low-Carb)

Ingredients

• 8 eggs
• 2 cups spinach
• 2 tbsp neutral oil
• 2 cloves garlic (minced)(optional)
• 1/2 tsp five-spice powder
• 2 tbsp soy sauce (or tamari)
• 1 tbsp rice vinegar(optional)
• 1/2 cup chicken broth(optional)
• 1 tsp cornstarch(optional)
• 2 tbsp water(optional)
• 1/4 tsp black pepper(optional)

Instructions

1. 1

   Finely chop spinach. Squeeze dry in a towel to reduce water.

2. 2

   Whisk eggs with soy sauce, five-spice powder, black pepper, and garlic (if using). Fold in spinach.

3. 3

   Heat a nonstick skillet with 1 tbsp oil over medium-high. Pour mixture in 4 equal portions, flattening each into a square/rectangle.

4. 4

   Cook until edges crisp and bottoms are set, 3–4 minutes. Flip carefully and cook 2–3 minutes more. Remove to a warm plate.

5. 5

   Make quick sauce: in a small pot, combine chicken broth, rice vinegar, and soy sauce. Bring to a simmer.

6. 6

   Mix cornstarch with water to form a slurry; whisk into simmering sauce until glossy and thick, 30–60 seconds.

7. 7

   Slice each square into snack pieces and drizzle with sauce. Serve immediately.