Egg Pancake with Vegetables And Feta Cheese

Good egg pancake, you can add any kind of vegetables that you like, tastes very great. And a healthy recipe too.

16 minutes Prep: 6 minutes Cook: 8 minutes

312 calories per serving view nutrition facts

happyzhangbo

3 servings suggest servings

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Ingredients

6	large	eggs
1	small	onion	chopped
1/2	cup	mushrooms	chopped
1	each	green bell pepper	chopped
1	large	tomato	diced
1	tablespoon	parsley leaves	fresh, chopped
2	tablespoons	feta cheese
2	tablespoons	mozzarella cheese, non-fat	optional, shredded
6	tablespoons	milk	low-fat
1	tablespoon	butter
2	tablespoons	olive oil
1	x	salt and black pepper	to taste

Directions

Beat the eggs in a bowl, add milk, salt and pepper.

Into a frying pan, melt 1/2 tbsp butter with 1 tbsp olive oil.

Fry onion for 5 min or till golden.

Add chopped mushrooms, bell pepper and tomato.

Cook for 10 min.

Set aside.

On a low heat, melt 1/2 tbsp butter in a frying pan.

Add 1 tbsp olive oil and turn heat up to medium.

After a minute (when the oil is heated) add the eggs and swirl the pan to have an even surface.

Cook on low-medium heat till the pancake's bottom turns golden.

Pour the cooked mixture of vegetables onto the half of pancake surface.

Add feta cheese, mozzarella (optional) and parsley, then fold the pancake over the mixture.

Cook for 1-2 min and serve.

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Nutrition Facts

Serving Size 274g

Amount per Serving

Calories 312 71% of calories from fat

	% Daily Value*
Total Fat 25.0g	38%
Saturated Fat 8.0g	40%
Trans Fat 0.0g
Cholesterol 441mg	147%
Sodium 255mg	11%
Total Carbohydrate 9.0g	3%
Dietary Fiber 2.0g	7%
Sugars 6.0g
Protein 16.0g	31%

Vitamin A	28%		Vitamin C	71%
Calcium	14%		Iron	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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