egg pancakes 1

I sometimes get a little bored of eating eggs in the same way, and I’d rather not mix the eggs with cream, milk or cornflour to make another dish like a quiche or pancake. So I thought I’d try this one for a change, you just use a pancake pan to fry the eggs, making a thin egg roll or egg pancake. Stuff it with vegetables and/or antipasti, and you have an easy omelette alternative. This recipe serves 2.

Free-range eggs, 6+
Leafy greens (spinach, amaranth, choy sum etc.), 3 handfuls
Avocados, 1-2
Antipasti items (i.e. artichokes, olives, capers, sun-dried tomatoes, to your tastes 
Extra-virgin coconut oil, 2-3 tbsp
Garlic cloves, minced, 3-4
Sea salt, to taste 
Black pepper, to taste 
Anything of your choice (cumin seeds etc.), to taste
Micro-herbs, fresh clover or fresh sprouts, to garnish 

Preparation Time 
10 minutes

1. Sauté the green vegetables you’d like as a stuffing, I usually sauté spinach, amaranth leaves and choy sum leaves with minced garlic and black pepper. Set aside for later.
2. Slice another other vegetables you’d like, like sun-dried tomatoes, capers, olives (or one of my tapenades), avocado and so on, and also set aside for later.
3. Whisk the eggs quickly (you can season them too if you wish, cumin seeds taste good I think).

4. Add a tablespoon of coconut oil to the pancake pan and leave it to get really hot before cooking. When the oil is ready, pour some of whisk eggs on the pan, just enough to create a thin pancake.
5. Very quickly, add a tablespoon of the sautéed vegetables to the centre and any other prepared raw vegetables or antipasti items.
6. Fold the egg into a square pancake or egg roll and using a fish slice, take off the heat and set aside. Continue to do this until you’ve used all of your eggs and vegetable stuffing.
7. Garnish with micro-herbs or Fresh Sprouts and enjoy for brunch

Alternative Options
Add Vegetarian Sambal Sauce or Grated Tomato (tomate rallado) to the stuffing too.

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