Sauté rinsed bean sprouts in butter until tender; set aside.
In a bowl, combine eggs, water, salt, and pepper; mix well.
Heat butter in a skillet over medium heat then pour in the egg mixture. As the mixture starts to cook, gently lift the edges with a spatula and tilt the pan so the uncooked portions flows underneath.
When the egg mixture is set, spoon the bean sprouts into the center, then top with sliced water chestnuts. Fold the outer edges of the egg mixture toward the center to cover the filling. Slide onto a serving platter and sprinkle with grated Parmesan cheese.
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|Serving Size: 1 Serving (323g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 299 (64%)|
|Amt Per Serving||% DV|
|Total Fat 33.3g||44 %|
|Saturated Fat 14.6g||73 %|
|Monounsaturated Fat 11.1g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 882mg||271 %|
|Sodium 468.4mg||16 %|
|Potassium 571mg||15 %|
|Total Carbohydrate 13.8g||4 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 12.1g|
|Protein 29.2g||42 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 465
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