Greek Yogurt Egg Corn Cake

Name: Greek Yogurt Egg Corn Cake
Total time: 25 min
Yield: 330 g
Ingredients: Sweet Corn 100 g; Fresh Egg 110 pcs; Honey 40 g; Kirkland Greek Yogurt 80 g

Cook 25 min Difficulty EASY 398 kcal

#Low Sugar #High Protein #Low Calorie #Mediterranean Diet

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Ingredients

Main ingredients

Sweet Corn 100 g
Fresh Egg 2 pcs
Honey 40 g
Kirkland Greek Yogurt 80 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 57.22 g 56%

Protein 22.41 g 22%

Fat 9.86 g 22%

Serving size 330g

Cooking steps

1

Boil the corn and separate the kernels.
2

Beat the eggs in a bowl and mix with Greek yogurt.
3

Combine the corn kernels and all prepared batter ingredients together.
4

Grease a pan with oil, pour in the batter, and cook on both sides.
5

Cook until golden brown and done.

Greek Yogurt Egg Corn Cake

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