Ingredients
1 Potato, peel and cut into thin slices.
1 Carrot, peeled and cut into thin slices.
1 Onion, cut into thin slices.
Half of a young cabbage, sliced thinly.
30 milliliters of water
2 eggs from chickens
2 tablespoons of flour Salt, as needed Olive oil for cooking
Steps for getting the vegetables ready:
In a big pot, heat the water until it boils. Put the thinly cut potato and carrot. Cook for around 8 minutes, or until they start to become soft.
Put the thinly cut onion in and let it boil for 2 more minutes.
Prepare cabbage:
Put the thinly cut cabbage in the pot. Add 30 ml of water and cook the mixture for a few more minutes until the cabbage is tender and most of the water has evaporated.
Prepare the pancake batter.
In a big bowl, whisk the eggs. Put the flour and salt together and mix until the mixture is smooth.
Remove extra water from the cooked vegetables and put them in the eggs. Mix thoroughly to make sure the vegetables are completely covered with the egg mixture.
Make the pancake.
Warm a lot of olive oil in a non-stick frying pan on low heat. Pour the mix of vegetables and eggs into the pan, making sure it covers the surface evenly.
Put a lid on it and cook for around 5 minutes. Next, cover the pan with a plate, turn the pancake onto the plate, and then put it back in the pan to cook the other side. Continue cooking for 5 more minutes with the lid on.
Waiter:
When both sides are a golden color and the pancake is fully cooked, move it to a plate.
This food can be eaten warm or at room temperature, maybe with a simple salad or yogurt on the side.
Ways to serve food:
With Salad: Enjoy with a fresh and light salad to have a well-rounded meal.
With yogurt: Serve with plain yogurt or a spoonful of sour cream.
Tips for Cooking:
Cut vegetables into thin and even slices to cook them evenly.
Carefully turn the pancake using a plate to prevent it from breaking.
Cook the pancake on low heat to make sure it cooks well without getting burnt.
Benefits for your health:
Rich in Fiber: Vegetables are a great way to get dietary fiber.
Proteins: Eggs provide a good source of protein.
Low Calorie: A healthy choice that is both satisfying and nutritious.
Information about food and nutrition:
Vegetarian: Good for people who don’t eat meat.
Gluten-Free Choice: Use flour without gluten if necessary.
Storage: Refrigeration: Keep any extra food in a sealed container in the fridge for a maximum of 2 days.
To warm up food again, heat it in a pan on low heat or in the microwave.
Reasons to enjoy this recipe:
Healthy: Full of fresh vegetables and low in calories.
Simple to prepare: Basic ingredients and straightforward instructions.
Tasty: Has a lot of flavor and makes you feel satisfied.
In conclusion, this tasty vegetable pancake is a healthy and yummy way to eat different vegetables. Using fresh ingredients and easy cooking methods makes this dish ideal for any meal. Enjoy this nutritious and delicious meal!