Making Egg FooYung is a great way to use up your vegetable leftovers too – just mince them so they all cook at the same rate. You are the only limited to your imagination when choosing fillings.
Ingredients:
2/3 cup small curd cottage cheese
6 eggs, beaten
1 cup chopped bean sprouts
3/4 cup minced celery
1/4 cup grated Parmesan
2 tbsp. minced spring onions (scallions)
Salt and Black Pepper
Coconut oil or ghee for frying
Directions:
Mash cottage cheese in a bowl and then stir in the eggs, bean sprouts, celery, Parmesan and spring onions. Season with salt and pepper to taste.
Heat a skillet over a medium-low heat, brush with oil or ghee and then scoop 2 tbsp of the batter onto the skillet and cook until light brown, 2-3 minutes each side, repeat with remaining batter. Garnish pancakes with spring onions.
Source: tasteofhome
No comments:
Post a Comment