EatSmarter exclusive recipe

Savory Pumpkin Pancakewith Mushrooms and Sage

Savory Pumpkin Pancake - Savory Pumpkin Pancake - A simple, fast but enjoyable meal
Savory Pumpkin Pancake - A simple, fast but enjoyable meal

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Calories:211 kcal
Difficulty:easy
Preparation:30 min
Ready in:45 min
Low-sugar
low-carb
Vegetarian
Vitamin-rich
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1 serving contains (Percentage of daily recommendation)
Calories211 kcal(11%)
Protein12 g(24%)
Fat15 g(19%)
Carbohydrates5 g(2%)
Added Sugar0 g(0%)
Roughage2 g(7%)

Recipe development: EAT SMARTER

Ingredients

For servings

2Garlic clove
2small Onion
½Hokkaido pumpkins (about 500 grams)
2 sprigsSage
5 ouncesButton mushrooms
4 tablespoonsOlive oil
Salt
Pepper
8Egg
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Kitchen Utensils

1 Skillet, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Whisk

Directions

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1 Peel and finely chop garlic and onions.
2 Rinse and core pumpkin, then cut into 1 cm (approximately 1/2-inch) cubes. Rinse sage, shake dry, pluck leaves and finely chop.
3 Clean mushrooms and cut into quarters.
4 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.
5 Add mushrooms to skillet, season with salt and pepper and cook for another 2 minutes. Add sage.
6 Crack eggs into a bowl, season with salt and pepper and whisk to comgine. Add to skillet and cook until set, 3-4 minutes.
7 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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