Enoki Mushroom Egg Pancake

Name: Enoki Mushroom Egg Pancake
Total time: 10 min
Yield: 222 g
Ingredients: Salt 2 servings (1/3 tsp); Olive Oil 10 spoon; Enoki Mushrooms 100 g; Egg, raw 110 piece

2 eggs, 1 pack of enoki mushrooms

Cook 10 min Difficulty EASY 306 kcal

#Enoki Mushroom Pancake #Egg Dish #Mushroom Side Dish #Easy Recipe #Home-cooked Meal #Korean Cuisine #Egg Pancake #Diet Meal #Low Calorie Recipe #Vegetable Pancake

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Ingredients

Main ingredients

Salt 2 servings (1/3 tsp)
Olive Oil 1 spoon
Enoki Mushrooms 100 g
Egg, raw 2 piece

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 11.87 g 16%

Protein 17.2 g 24%

Fat 19.07 g 60%

Serving size 222g

Cooking steps

1

Remove the base of the enoki mushrooms and cut them into bite-sized pieces.
2

Beat the eggs and season with salt.
3

Add the enoki mushrooms and chopped green onion to the beaten eggs and mix well.
4

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

Spoon the batter onto the pan one spoonful at a time.
6

Pan-fry until golden on both sides.

Enoki Mushroom Egg Pancake

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