Ingredients

• 6 Eggland’s Best eggs (large), slightly beaten
• 1/4 cup minced onion
• 1/3 cup spinach, julienned
• 3/4 cup fresh bean sprouts
• 1/4 cup fresh Gulf shrimp, diced small
• 1/4 cup cooked ham, diced small
• 1/4 cup cooked yams or sweet potatoes, diced small
• 1 tablespoon dried parsley
• 2-3 tablespoon oil

Sauce:

• 1 cup chicken broth
• 2 tablespoons prepared orange marmalade
• 1 teaspoon sugar
• 2 teaspoon apple cider vinegar
• 1 tablespoon cornstarch
• 2 tablespoon water

Directions

Combine all ingredients except the oil in a large bowl and toss to combine.

Heat 2 teaspoon of oil in small skillet or wok over MED HI heat, just before it begins to smoke, and add 1/4 of the ingredients to the pan.

Cook until the egg mixture sets enough to enable you to flip it over and continue to cook until the second side is set and lightly browned.

Move to a baking sheet and place in a warm oven while you repeat procedure making three more pancakes with remaining ingredients, adding more oil to pan between each cake. (Do not stack on top of each other, but place individually on the baking sheet.)

Sauce preparation:

In a small pan, combine broth, marmalade, sugar and vinegar; heat over medium heat.

In a small bowl, mix water and cornstarch until completely dissolved.

Add to sauce pan, cooking and stirring until the sauce thickens and bubbles.

Serve hot with warmed pancakes and enjoy.