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Pancake salted egg whites with mediterranean contour

ingredients

servings

1

Egg, egg white

250 grams

Oat bran

10 grams

Iodized salt

to taste

Black pepper

to taste

Oregano

to taste

Dry rosemary

to taste

Dried thyme

to taste

Dried marjoram

to taste

Cherry tomatoes

250 grams

Courgette

2 unit

Leeks

1 unit

single courses from Italy

Pancake salted egg whites with mediterranean contour

Pancake salted egg whites with mediterranean contour

vegetarian with gluten with eggs high in fiber high in iron source of C vitamins high in potassium high in magnesium

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pancake salted egg whites with mediterranean contour

A light and tasty dish, perfect for the diet or to recycle advanced egg whites for some dessert.

Pancake salted egg whites with mediterranean contour step 1

step 1

Cut the leek into slices and fry it in a pan with a little olive oil and a bit 'of water for 5 minutes.

Pancake salted egg whites with mediterranean contour step 2

step 2

Dice the zucchini and tomatoes into quarters and toss in the pan with the leek, salt and pepper for 10 minutes at medium heat.

Pancake salted egg whites with mediterranean contour step 3

step 3

Stir the egg white with oat bran and chopped herbs. Cook the pancakes in a frying pan lightly greased 7 minutes for the first side, turn with the help of a lid and finish cooking.

Pancake salted egg whites with mediterranean contour step 4

step 4

Cut into four pieces the pancakes and serve with vegetables.

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