Introduction:
Looking for a savory, healthy, and unique twist on the traditional egg pancake? Look no further! These Spinach, Enoki Mushroom, and Carrot Egg Pancakes are packed with flavor, nutrients, and are a perfect meal for any time of day. With the earthy taste of enoki mushrooms, the vibrant color of spinach, and the natural sweetness of carrots, this dish combines ingredients that offer a delightful balance of texture and taste. Whether you’re enjoying it for breakfast, lunch, or dinner, these egg pancakes are sure to impress.
Ingredients:
4 large eggs
1 cup fresh spinach, chopped
½ cup enoki mushrooms, trimmed
1 medium carrot, grated
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon garlic, minced
1 tablespoon ginger, grated
1 tablespoon rice vinegar (optional)
Salt and pepper to taste
2 tablespoons vegetable oil (for frying)
Sesame seeds (for garnish, optional)
Instructions:
Prepare the Vegetables:
Wash and chop the spinach into small pieces. Trim the enoki mushrooms and separate them into smaller bundles. Grate the carrot using a fine grater to create thin shreds.
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