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A delicious and healthy egg pancake made with finely chopped broccoli, onions, and cheese. It is a simple, savory recipe perfect for a quick breakfast or a light weekend meal.
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Soak broccoli in hot water for 5 minutes, then drain and chop finely. → Whisk 3 eggs with salt and pepper. → Mix chopped broccoli with green onions, diced onion, cheese, and the egg mixture. → Fry the mixture in a pan with olive oil over medium heat for 3-5 minutes (covered). → Flip and fry for another 2 minutes until golden brown.
Soak broccoli in hot water for 5 minutes, then drain and chop finely. → Whisk 3 eggs with salt and pepper. → Mix chopped broccoli with green onions, diced onion, cheese, and the egg mixture. → Fry the mixture in a pan with olive oil over medium heat for 3-5 minutes (covered). → Flip and fry for another 2 minutes until golden brown.
A delicious and healthy egg pancake made with finely chopped broccoli, onions, and cheese. It is a simple, savory recipe perfect for a quick breakfast or a light weekend meal.
Place 250g of broccoli florets in a large bowl and pour in hot water.
Soak the broccoli for 5 minutes, then drain the water thoroughly.
Chop the soaked broccoli into very small pieces and place them back into a clean bowl.
In a separate small bowl, whisk 3 eggs with salt and black pepper until well combined.
Add 20g of chopped green onion, 1/2 diced onion, and 20g of mozzarella cheese to the broccoli. Season with additional salt and black pepper, then mix well.
Soaking the broccoli in hot water helps soften it slightly and ensures it is clean before chopping.
Chop the vegetables finely so the pancake stays together during cooking and flipping.
Using a plate to flip the pancake is the easiest way to keep it from breaking.
Maintaining medium heat is crucial to cook the eggs through without burning the exterior.
This recipe is analyzed based on visual content; please refer to the original video for fine details.
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