Enoki Mushroom Egg Pancake

Name: Enoki Mushroom Egg Pancake
Yield: 243.5 g
Ingredients: Fresh Egg 137.5 ea; Enoki Mushroom 100 g; Avocado Oil 5 ml; Salt 1 serving (1/3 tsp)

294 kcal

#Enoki Mushroom Egg Pancake #Egg Dish #Mushroom Dish #Pancake Recipe #Easy Recipe #Low Calorie #Diet Meal #Side Dish Recommendation #Kids Side Dish #Single Serving Recipe

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Ingredients

Main ingredients

Fresh Egg 2.5 ea
Enoki Mushroom 100 g

Seasonings/Sauce

Avocado Oil 5 ml
Salt 1 serving (1/3 tsp)

Nutrition summary

Carbohydrates 12.09 g 18%

Protein 20.75 g 30%

Fat 15.91 g 52%

Serving size 243.5g

Cooking steps

1

Cut the enoki mushrooms into bite-sized pieces.
2

Crack the eggs into a bowl and season with salt.
3

Mix the enoki mushrooms and eggs well together.
4

Add cooking oil to a pan and preheat it.
5

Spread the egg mixture evenly on the pan.
6

Cook on medium-low heat until golden brown on both sides.
7

Place the finished enoki mushroom egg pancake on a plate.

Enoki Mushroom Egg Pancake

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