These Cabbage and Egg Nest Pancakes are a simple, healthy, and delicious meal perfect for breakfast or a light lunch. Crispy on the outside and soft on the inside, they are packed with fresh veggies and protein!
Ingredients:
1 ½ cups shredded cabbage
½ cup shredded carrot
2 tablespoons all-purpose flour (or cornstarch for a gluten-free option)
1 tablespoon soy sauce
½ teaspoon salt
½ teaspoon black pepper
1 small green onion, chopped (optional)
2 eggs
1 teaspoon oil (for frying)
Directions:
- Prepare the Vegetable Mixture:
In a bowl, mix the shredded cabbage, shredded carrot, flour, soy sauce, salt, and black pepper.
Toss well until the vegetables are lightly coated with flour. - Shape the Nests:
Heat a non-stick pan over medium heat and add a little oil.
Take a portion of the cabbage mixture and form a nest shape, leaving a small hole in the center for the egg.
Press gently so the mixture holds together. - Cook the Pancakes:
Cook for 2-3 minutes on one side until slightly crispy.
Crack an egg into the center of each nest.
Cover the pan with a lid and cook for another 3-4 minutes until the egg is set to your preference. - Serve & Enjoy:
Carefully remove from the pan and serve hot.
Optionally, garnish with chopped green onions or sesame seeds.
Serve with soy sauce or chili sauce on the side.
Nutritional Information:
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Calories: ~150 kcal per serving | Servings: 2