Good Lifestyle

Eggs Really a versatile food and in this dish, we put our torsion on the pancakes with Japanese eggs. In this recipe, you will find the egg pancakes stuffed with spinach, green onions, radish, garlic and rice vinegar, all sitting at the top of a microgrens bed. It may seem like it's complicated, but trust us when we say it's not so difficult to cook this very impressivevegetarian meal. Add this to the list in several ways that you can add more eggs in your diet!

Check out our Japanese-inspired egg crepe recipe below!

Nutrition:348 calories, 25 g of grease (6 g saturated), 1 032 mg of sodium, 2 g of sugar, 22 g of protein, 4 g of fiber

Made 4 servings

Ingredients

For pancakes:
12 big eggs
1 C. TSP salt
½ teaspoon pepper
1 tablespoon of vegetable oil

For filling:
1 tablespoon of vegetable oil
2 clovesGarlic, peeled and crushed
1 lb baby spinach
4 green onions, sliced
1 cup of Daikon Daikon Radish
1 tablespoon of rice vinegar
1/4 c.
1/4 c.

For salad:
2 microgeens cups
2 TSP in bottle bottle of shiitake-sesame (such as Annie's) or Ponzu sauce

How to do it

1. For pancakes, beating eggs, salt and pepper in a large bowl; put aside.
2. To fill, heat the oil in a large medium heat pan. Add garlic and cook, stir, until brown and start brown, about 1 minute. Remove the garlic from the pan and throw it. Increase heat to high. Add spinach and cook it just up to myself, 1 to 2 minutes. Remove heat; Drain any liquid from the pan. Incorporate green onions, Daikon, vinegar, salt and pepper; put aside.
3. To cook pancakes, heat the oil in a 12-inch nonstick square stove over medium-low heat. Swirl. Pour half of the egg paste into the pan and tilt quickly and turn it in all directions to coat the bottom of the hot plate. When the edges are dry and means, it's just getting, but still bright, about 1 minute, remove the saucepan from heat.
4. Spread half of the spinach mixture on the pancake. Loosen the lower edge of the pancake and, using two spatulas or chopsticks, drive carefully. Transfer to a cutting board. Repeat with the remaining egg paste and filling.
5. In a medium bowl, mix microgranes withVinaigrette. Cut each roll into 8 slices.
6. Organize 4 slices on each of the service plates. Top with dressed microgeters.

Eat

Use the water bottle method to separate the egg yolk! Break an egg in a bowl, then lightly tighten an empty plastic bottle and place the opening on the yellow. Liberation to suck the yellow inside and separate it from the white. Press the bottle again to release the yellow. So simple!

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