Cabbage Egg Pancake

Name: Cabbage Egg Pancake
Yield: 356 g
Ingredients: Sliced Green Onion 50 g; Raw Egg White 50 g; Low-Calorie Tomato Ketchup 20 g; Olive Oil 10 spoon; Salt 1 1/3 tsp portion; Raw Egg 55 piece; Onion 70 1/2 portion; Raw Cabbage 100 g

281 kcal

#Cabbage Egg Pancake #Egg Dish #Pancake Recipe #Vegetable Pancake #Easy Recipe #Breakfast #Diet Meal #Kids Side Dish #Home Cooking #Healthy Food

Image coming soon

Ingredients

Main ingredients

Sliced Green Onion 50 g
Raw Egg White 50 g
Low-Calorie Tomato Ketchup 20 g
Olive Oil 1 spoon
Salt 1 1/3 tsp portion
Raw Egg 1 piece
Onion 1 1/2 portion
Raw Cabbage 100 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 22.62 g 31%

Protein 15.76 g 22%

Fat 14.94 g 47%

Serving size 356g

Cooking steps

1

Shred the cabbage.
2

Beat the eggs in a bowl and season with salt.
3

Mix the shredded cabbage with the eggs.
4

Heat oil in a pan over medium-low heat.
5

Spread the batter widely in the pan.
6

Cook until golden brown on both sides.
7

Transfer the finished pancake to a plate.

Cabbage Egg Pancake

AI 영양사 앤디