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Pancake salted egg whites with cubes of vegetables

ingredients

servings

1

Egg, egg white

250 oz

Oat bran

10 oz

Iodized salt

to taste

Black pepper

to taste

Dried thyme

to taste

Dried marjoram

to taste

Dry rosemary

to taste

Oregano

to taste

Carrots

2 unit

Courgette

1 unit

Nutmeg

to taste

Curry powder

to taste

single courses from Italy

Pancake salted egg whites with cubes of vegetables

Pancake salted egg whites with cubes of vegetables

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

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pancake salted egg whites with cubes of vegetables

A delicious and light main dish, especially suitable for those who follow a low-calorie diet.

Pancake salted egg whites with cubes of vegetables step 1

step 1

Dice the zucchini and toss in a pan with a little olive oil, salt, pepper and curry for 10 minutes at medium heat.

Pancake salted egg whites with cubes of vegetables step 2

step 2

Peel and cut into cubes carrots and toss in a pan with a little olive oil, salt, pepper and nutmeg. Add the zucchini, stir and set aside. Stir the egg white with oat bran and aromas.

Pancake salted egg whites with cubes of vegetables step 3

step 3

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. Halve the pancakes and serve with vegetables.

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