Enoki Mushroom Egg Pancake
Experience the delightful flavors of Enoki Mushroom Egg Pancakes, a nutritious dish perfect for breakfast, brunch, or a light dinner. This recipe features fluffy eggs intertwined with tender enoki mushrooms, creating a delightful crunch and savory taste. Ready in just 30 minutes, it’s easily customizable to suit your palate. Impress your family and friends with this wholesome treat that’s both delicious and healthful.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Makes approximately 2 servings 1x
- Category: Breakfast/Brunch
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
- 200g enoki mushrooms, trimmed
- 4 large eggs
- 2 green onions, finely sliced
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper (adjust to taste)
- 1 tbsp olive oil (for cooking)
Instructions
- Gently clean the enoki mushrooms under cold water and trim off tough ends. Finely chop the green onions.
- In a mixing bowl, whisk together the eggs, salt, and pepper until well combined.
- Stir in the prepared enoki mushrooms and chopped green onions until evenly mixed.
- Preheat a nonstick skillet over medium heat with olive oil to coat the bottom evenly.
- Pour half of the mushroom-egg mixture into the skillet; cook for about 3-4 minutes until golden brown.
- Carefully flip the pancake using a spatula; cook for another 2-3 minutes until fully cooked through.
- Transfer to a plate and enjoy hot.
Nutrition
- Serving Size: 1 pancake (150g)
- Calories: 210
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 370mg