Egg Pancake with Vegetables & Feta
A delicious egg pancake is folded with sauteed vegetables and feta cheese. A delicious and energetic breakfast to start you day.
Yield
3 servingsPrep
6 minCook
8 minReady
16 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
|
|
| 1 | small |
onions
chopped |
|
| ½ | cup |
mushrooms
chopped |
*
|
| 1 | each |
green bell peppers
chopped |
|
| 1 | large |
tomatoes
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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
|
|
| 1 | small |
onions
chopped |
|
| 118 | ml |
mushrooms
chopped |
*
|
| 1 | each |
green bell peppers
chopped |
|
| 1 | large |
tomatoes
diced |
|
| 15 | ml |
parsley leaves
fresh, chopped |
|
| 3E+1 | ml |
feta cheese
|
|
| 3E+1 | ml |
mozzarella cheese, non-fat
optional, shredded |
*
|
| 9E+1 | ml |
milk
low-fat |
|
| 15 | ml |
butter
|
|
| 3E+1 | ml |
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 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.
