Spinach Enoki Mushroom and Carrot Egg Pancakes

Ingredients

• 3 eggs
• Spinach (about 2 cups)
• Enoki mushrooms (200g)
• Salt
• 1/2 carrot
• Pepper
• Cooking oil
• Baking soda (for washing vegetables)

Directions

1. Prepare Spinach:
   • 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.
   • Prepare a basin of water with baking soda and salt.
   • Wash the spinach carefully and drain. Set aside.
2. Prepare Enoki Mushrooms:
3. Cut off the roots of the enoki mushrooms.
4. Divide the mushrooms into small handfuls.
5. Soak the mushrooms in water with salt for 10 minutes to remove impurities.
6. Drain and set aside.
7. Prepare Carrot:
8. Peel and cut the carrot into thin slices, then into thin strips. Set aside.
9. Blanch Spinach, Mushrooms, and Carrot:
10. Boil water in a pot with cooking oil and salt.
11. Blanch the spinach for 2 minutes, then transfer to cold water. Drain and set aside.
12. Blanch the enoki mushrooms for 2 minutes, then transfer to cold water. Drain and set aside.
13. Blanch the carrot slices for 2 minutes, then transfer to cold water. Drain and set aside.
14. Mix Ingredients:
    • Beat the eggs in a bowl.
15. Add salt and pepper to taste.
16. Add the blanched spinach, mushrooms, and carrot. Mix well.
17. Cook Egg Pancakes:
18. Preheat a non-stick pan with cooking oil.
19. Pour a small amount of the egg mixture into the pan.
20. Cook over low heat until set, then flip and cook the other side.
21. Repeat with the remaining egg mixture.
22. Serve:
23. Cut the egg pancakes into small pieces.
24. Serve and enjoy!

Serving Suggestions

Serve these egg pancakes with a side of soy sauce or your favorite dipping sauce.Pair them with a fresh green salad for a light and healthy meal.Enjoy them as a protein-packed breakfast with a side of whole grain toast.

Cooking Tips

Nutritional Benefits

Ensure all vegetables are properly drained after blanching to avoid excess moisture in the egg mixture.Use a non-stick pan to prevent the pancakes from sticking and to make flipping easier.Cook the pancakes over low heat to ensure they are cooked through without burning.

Spinach is rich in iron, vitamins A and C, and antioxidants.Enoki mushrooms are low in calories and high in fiber, vitamins, and minerals.Carrots provide beta-carotene, which is converted into vitamin A in the body.

Dietary Information

This recipe is naturally gluten-free.To make it dairy-free, ensure the cooking oil used is plant-based.

Storage

Store any leftover egg pancakes in an airtight container in the refrigerator for up to 2 days.

Reheat in a non-stick pan over low heat or in the microwave before serving.

Why You’ll Love This Recipe

These egg pancakes are a nutritious and tasty way to incorporate more vegetables into your diet.

The combination of spinach, enoki mushrooms, and carrots provides a delightful texture and flavor.

This dish is quick and easy to prepare, making it perfect for busy weekdays.