Cabbage Egg Pancake

Name: Cabbage Egg Pancake
Yield: 282 g
Ingredients: olive oil 1 g; salt 1 portion (1/3 tsp); soft tofu 100 serving; fresh cabbage 70 g; fresh egg 110 piece

Difficulty EASY 240 kcal

#diet #low carb #high protein #low calorie

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Ingredients

Main ingredients

olive oil 1 g
salt 1 portion (1/3 tsp)
soft tofu 1 serving
fresh cabbage 70 g
fresh egg 2 piece

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 8.34 g 15%

Protein 20.04 g 35%

Fat 12.64 g 50%

Serving size 282g

Cooking steps

1

Shred the cabbage thinly.
2

Beat the eggs.
3

Mix the shredded cabbage, eggs, and salt together.
4

Add oil to a pan and spread the mixture evenly.
5

Cook until golden brown on both sides.

Cabbage Egg Pancake

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