Vegetables and egg pancake

Meal for one

Got up early feeling hungry, make use of all leftovers red capsicum, onion, cherries tomatoes and spring onion with eggs, milk and custard. Using my mini pan to cook it and to hold the shape of pancake.

It’s tasty with a pinch of nutmeg, looks colourful to eat on a sunny day of Winter. Be creative and healthy start your day with a big bang of rejoicing music as you eat your breakfast. Learn to enjoy life more.

Take delight, savouring every mouthful of your pancake. It doesn’t need a lot of effort and it’s easy, quick meal to have. My pancake is delicious, colourful and I am satisfied. Let’s cook!!!

Ingredients

7 Tbs skim milk
3 Tbs custard (OPT)
3 cherries tomatoes, cut into bite size
2 eggs, lightly beaten
1 spring onion, cut thinly
1/4 red capsicum, cut to bite size
1/4 onion, sliced
a pinch of nutmeg
salt
black pepper
butter

Method

Heat the mini pan on low heat, add butter let butter melt. Add onion cook for about 5-7 minutes until translucent. Then add capsicum cook for 1 minute. Season with nutmeg, salt and pepper.

Now add in cherries tomatoes, eggs, milk, custard and spring onion, cook for about 8-10 minutes until eggs are cooked through, edges lightly brown. Off the hob and transfer to plate. Serve immediately with a brewed coffee, along with fruits. Enjoy!!!!

https://helenscchin.com/2021/08/13/vegetables-and-egg-pancake/

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