Ingredients
- Oatmeal — 40 g
- Еgg — 2 pcs
- Tomato — 100 g
- Pepper Sweet — 100 g
- Olive oil refined — 5 g
- Parsley
- Salt
- Cheese — 30 g
Method
- Crack the eggs into a mixing bowl and add the oatmeal. Let it sit for 10 minutes to allow the oatmeal to soften.
- Use a whisk or fork to beat the eggs and oatmeal together until well combined.
- Heat a non-stick pan over medium heat and add the olive oil.
- Pour the egg and oatmeal mixture into the pan and spread it out evenly. Cover the pan with a lid and let it cook over low heat for 5-7 minutes, or until the pancake is half done.
- Sprinkle the finely chopped vegetables on one side of the pancake, followed by the shredded cheese. Fold the other side of the pancake over the vegetables and cheese to form a half-moon shape.
- Cover the pan with the lid and let the pancake cook for another 5 minutes on low heat, or until the cheese has melted and the vegetables are tender.
- Use a spatula to carefully transfer the pancake to a plate. Serve warm and enjoy!
You can add any vegetables you like.
Calories & macros
- Energy
- 127.7 kcal in 100 grams
- Protein
- 6.1
- Fat
- 7.6
- Carbohydrate
- 8.7
