Main Ingredients:
Eggs: 3 medium-sized; Sweet peppers: as needed.
Additional Ingredients:
Shiitake mushrooms: as needed; Oyster mushrooms: as needed; White mushrooms: as needed; Light cheddar cheese: as needed.
Seasonings:
Vanilla: as needed; Olive oil: as needed; Salt: as needed; Freshly ground black pepper: as needed.
Flavor: Mildly spicy; Cooking method: Pan-fried; Time: Twenty minutes; Difficulty: Moderate.
Detailed Steps for Cooking Versatile Stuffed Egg Pancake
Start by beating the eggs until well mixed, try to resist overbeating, as a bubble-free and uneven egg mixture will have better texture.
Add cheese, salt, and black pepper.
Sauté the vegetables or meats that will be combined with the egg pancake in hot olive oil,
During cooking, there is a term called “sweat,” allowing the vegetables to release moisture, fry until dry, and wait for an enticing golden color to appear.
Pour the egg mixture into the hot pan, stir the egg mixture with chopsticks before it sets, creating irregular textures, which will enhance the taste.
Add the vegetables (and herbs at this point), sprinkle some salt for seasoning,
Fold one half over the other, continue heating to warm the filling, not too long, no more than 1 minute per side.
Next, make a refreshing maple mint water! Maple syrup has low acidity, gentle sweetness, and nutrition, perfect for morning consumption. Dissolve maple syrup in water, add ice cubes and crushed mint leaves, stir and enjoy!
Finally, serve with fruits, and a breakfast for two is ready!
