EatSmarter exclusive recipe
Savory Pumpkin Pancake
with Mushrooms and Sage
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
211
calories
Calories
Ingredients
for
6
servings
- 2
- 2
small Onions
- ½
Hokkaido pumpkin (about 500 grams)
- 2 sprigs
- 5 ounces
- 4 tablespoons
- 8
Preparation
Kitchen utensils
1 non-stick Skillet, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Whisk
Preparation steps
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.
Health information
Exact nutritional values of this recipe
Nutritions
1 serving contains
(Percentage of daily recommendation)
(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 %) |
more nutritions
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 |
Development of this recipe:

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