Egg pancakes

Name: Egg pancakes
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 1 Egg; 5 TABLESPOONS low-fat milk (1,5 % fat); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 TEASPOON Oil; 100 g Leeks (leek); 1 Tomato; 4 discs low-calorie salami; 1 small carrot; 7-10 Tbsp coarse pepper; 7-10 Tbsp Parsley

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 1

1 Egg
5 TABLESPOONS low-fat milk (1,5 % fat)
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 TEASPOON Oil
100 g Leeks (leek)
1 Tomato
4 discs low-calorie salami
1 small carrot
7-10 Tbsp coarse pepper
7-10 Tbsp Parsley

Directions

1
Whisk egg and milk. Season with salt and pepper. Heat oil in a coated pan and let the egg fry in it. Clean, wash and slice the leek and tomato.
2
Quarter salami. Peel and coarsely grate the carrot. Slide the egg pancakes onto a plate. Briefly sauté the leek in the frying fat. Add salami. Place tomato slices on the pancake. Add the leek vegetables and the grated carrot.
3
Sprinkle with coarse pepper and garnish with parsley.

Egg pancakes

Ingredients

Directions

Categories & Tags

More Delicious Recipes