Vegetable Egg Pancakes

2 cups thinly sliced brussels sprouts (about 8 oz)

3/4 cup thinly sliced scallions

3/4 cup thinly sliced carrots

4 Omega 3-enriched eggs

2 Omega 3-enriched egg whites

1 tbsp. grated fresh ginger

6 tsp. ground flaxseed

1. Coat large skillet with cooking spray. Add brussels sprouts, scallions, carrots, and a pinch of salt. Toss to mix. Cover and cook over medium heat, tossing occasionally until vegetables are wilted and lightly browned, 7 to 10 minutes. Reduce heat slightly if the vegetables are browning too quickly.

2. Beat eggs, egg whites, ginger and 2 tbsp water with a fork in a mixing bowl.

3. Heat a skillet over medium heat. Turn off heat and coat surface with cooking spray. Turn heat back on to medium-low heat. Ladle one quarter of the egg mixture (about 5 tbsp) into page. Cook until edges start to set, 20 to 30 seconds. Using a silicone spatula, carefully lift edges, tipping pan to allow runny mixture to get underneath. When eggs are almost set and just shimmering on top, about 1 minute, sprinkle on 1 1/2 tsps flaxseed and 1/2 cup of the vegetable mixture. Cook until the eggs are completely set, about 30 seconds. Slide pancake onto a plate and fold in half, or roll pancake like a jelly roll by hand and then slide it onto a plate.

4. Repeat for remaining 3 pancakes.

Serves 4

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