Cabbage Egg Pancake with Mushrooms

Name: Cabbage Egg Pancake with Mushrooms
Total time: 10 min
Yield: 609 g
Ingredients: King Oyster Mushroom 200 ea; Dried Seaweed (Nori) 25 sheet; Fresh Eggs 165 ea; Fresh Cabbage 210 serving; Black Pepper 2 g; Salt 2 serving (1/3 tsp); Olive Oil 5 spoon

Cook 10 min Difficulty EASY 469 kcal

#Cabbage Pancake #Egg Pancake #Mushroom Recipe #Low Carb #Diet Meal #Easy Recipe #Vegetable Pancake #Brunch #Korean Cuisine #Vegetable Dish

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Ingredients

Main ingredients

King Oyster Mushroom 2 ea
Dried Seaweed (Nori) 10 sheet
Fresh Eggs 3 ea
Fresh Cabbage 3 serving

Seasonings/Sauce

Black Pepper 2 g
Salt 2 serving (1/3 tsp)
Olive Oil 5 spoon

Nutrition summary

Carbohydrates 42.52 g 33%

Protein 42.57 g 33%

Fat 20.05 g 35%

Serving size 609g

Cooking steps

1

Wash the cabbage and mushrooms thoroughly and slice them thinly.
2

Crack the eggs into a bowl and beat them well.
3

Add the sliced cabbage and mushrooms to the eggs and season with salt.
4

Add cooking oil to a pan and preheat it.
5

Spread the batter thinly in the pan and cook on medium-low heat until both sides are golden brown.
6

Place the finished pancakes on a plate.

Cabbage Egg Pancake with Mushrooms

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