Cabbage and Egg Pancake

2 eggs + a little carrot + 1 tablespoon green onion + 0.5g salt + a pinch of black pepper

Cook 10 min Difficulty EASY 292 kcal
#cabbage and egg pancake #egg recipe #Korean pancake #breakfast #easy cooking #diet meal #vegetable dish #side dish #kids' side dish #healthy food
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Ingredients
Main ingredients
  • olive oil 1 spoon
  • black pepper 1 g
  • salt 1 serving (1/3 tsp)
  • fresh egg 2 piece
  • green onion 30 g
  • fresh carrot 20 g
  • fresh cabbage 1 serving
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates 11.15 g 16%
Protein 16.24 g 23%
Fat 19.3 g 61%
Serving size 242g
Cooking steps
  1. 1

    Thinly slice raw cabbage, julienne the carrot, and finely chop the green onion for preparation.

  2. 2

    Remove the chalaza from 2 eggs, beat them well, add the chopped vegetables, and mix thoroughly.

  3. 3

    Add salt and black pepper to taste.

  4. 4

    Heat olive oil in a pan, then quickly spread the mixture thinly and fry over high heat.

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