Savory Pumpkin Pancake
with Mushrooms and Sage
|Saturated Fat Acids||3.7 g|
|Sugar added||0 g|
|Bread exchange unit||0.5|
Peel and finely chop garlic and onions.
Rinse and core pumpkin, then cut into 1 cm (approximately 1/2-inch) cubes. Rinse sage, shake dry, pluck leaves and finely chop.
Clean mushrooms and cut into quarters.
Heat oil in a non-stick skillet. Cook pumpkin until golden brown while stirring for 4-5 minutes. Add onions and garlic and cook until soft.
Add mushrooms to skillet, season with salt and pepper and cook for another 2 minutes. Add sage.
Crack eggs into a bowl, season with salt and pepper and whisk to comgine. Add to skillet and cook until set, 3-4 minutes.
Transfer to preheated oven at 200°C (fan 180°C, gas: mark 3) and bake until golden brown, about 10 minutes. Turn pancake out onto a plate, cut into pieces and serve.