These Spinach, Enoki Mushroom, and Carrot Egg Pancakes are a nutritious and delicious way to enjoy your vegetables. Packed with vibrant colors and flavors, they are perfect for breakfast, lunch, or a light dinner. This recipe is easy to follow and results in a healthy dish that the whole family will love.
Ingredients:
3 eggs
Spinach (about 2 cups)
Enoki mushrooms (200g)
1/2 carrot
Salt
Pepper
Cooking oil
Baking soda (for washing vegetables)
Directions:
Prepare Spinach:
Prepare a basin of water with baking soda and salt.
Remove yellow or rotten leaves from the spinach.
Break off the spinach leaves and put them in a vegetable basket.
Soak the spinach in the water for 10 minutes to remove impurities.
Wash the spinach carefully and drain. Set aside.
Prepare Enoki Mushrooms:
Soak the mushrooms in water with salt for 10 minutes to remove impurities.
Cut off the roots of the enoki mushrooms.
Divide the mushrooms into small handfuls.
Drain and set aside.
Prepare Carrot:
Peel and cut the carrot into thin slices, then into thin strips. Set aside.
Blanch Spinach, Mushrooms, and Carrot:
Boil water in a pot with cooking oil and salt.
Blanch the spinach for 2 minutes, then transfer to cold water. Drain and set aside.
Blanch the enoki mushrooms for 2 minutes, then transfer to cold water. Drain and set aside.
Blanch the carrot slices for 2 minutes, then transfer to cold water. Drain and set aside.
Mix Ingredients:
Add the blanched spinach, mushrooms, and carrot. Mix well.
Beat the eggs in a bowl.
Add salt and pepper to taste.
Cook Egg Pancakes:
Preheat a non-stick pan with cooking oil.
Pour a small amount of the egg mixture into the pan.
Cook over low heat until set, then flip and cook the other side.
Repeat with the remaining egg mixture.
Serve:
Cut the egg pancakes into small pieces.
Serve and enjoy!
