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Egg Pancake with Vegetables and Feta

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A delicious egg pancake is folded with sauteed vegetables and feta cheese. A delicious and energetic breakfast to start you day.













Trans-fat Free, Low Carb


6 large eggs
1 small onions
½ cup mushrooms
1 each green bell peppers
1 large tomatoes
1 tablespoon parsley leaves
fresh, chopped
2 tablespoons feta cheese
2 tablespoons mozzarella cheese, non-fat
optional, shredded
6 tablespoons milk
1 tablespoon butter
2 tablespoons olive oil
1 x salt and black pepper
to taste


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

Into a frying pan, melt ½ tbsp butter with 1 tablespoon olive oil.

Fry onion for 5 min or until golden.

Add chopped mushrooms, bell pepper and tomato.

Cook for 10 min.

Set aside.

On a low heat, melt ½ tbsp butter in a frying pan.

Add 1 tablespoon 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 until 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 to 2 minutes and serve.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 274g (9.7 oz)
Amount per Serving
Calories 31271% of calories from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 441mg 147%
Sodium 255mg 11%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 31g
Vitamin A 28% Vitamin C 71%
Calcium 14% Iron 13%
* based on a 2,000 calorie diet How is this calculated?


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