Vegetable Egg Pancakes
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.