Savory Pumpkin Pancake
Savory Pumpkin Pancake - A simple, fast but enjoyable meal
Nutritional values
(Percentage of daily recommendation)
| Calorie | 211 kcal | (10 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 23.5 μg | (52 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 457 mg | (11 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 317 mg |
Ingredients
- 2
- 2
small Onions
- ½
Hokkaido pumpkin (about 500 grams)
- 2 sprigs
- 5 ounces
- 4 tablespoons
- 8
Kitchen utensils
Preparation steps
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.
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