Cabbage Carrot Egg Pancake

Name: Cabbage Carrot Egg Pancake
Yield: 278.8 g
Ingredients: Cheddar Cheese 18 slice; Kirkland Signature Mozzarella Loaf 70 g; Fresh Egg 110 piece; Fresh Cabbage 70 g; Olive Oil 10 spoon; Salt 0.5 g; Black Pepper 0.3 g

528 kcal

#Cabbage Pancake #Egg Dish #Low Calorie #Diet Meal #Vegetable Pancake #Easy Recipe #Breakfast #Side Dish #Pan Fry

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Ingredients

Main ingredients

Cheddar Cheese 1 slice
Kirkland Signature Mozzarella Loaf 70 g
Fresh Egg 2 piece
Fresh Cabbage 70 g

Seasonings/Sauce

Olive Oil 10 spoon
Salt 0.5 g
Black Pepper 0.3 g

Nutrition summary

Carbohydrates 8.01 g 6%

Protein 35.72 g 28%

Fat 37.84 g 66%

Serving size 278.8g

Cooking steps

1

Shred the cabbage and carrot.
2

Beat the eggs and mix in the sliced vegetables.
3

Season the batter with salt and pepper.
4

Heat cooking oil in a pan and ladle the batter onto the pan.
5

Cook until golden brown on both sides.

Cabbage Carrot Egg Pancake

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