This week I bought a head of cabbage for shrimp tacos. Cabbage goes a long way! The next day, I was reading Ashley’s blog and she had cabbage too. She used hers in an egg pancake that she created, so I recreated her dish for dinner one night.
This was like a potato pancake, but no starches. It was savory and great for dinner. She made one gigantic pancake, I made four smaller ones. Four is about 1.5 servings worth, definitely great as leftovers for lunch too.
Savory Egg Pancakes
(adapted from The Edible Perspective)
Ingredients (makes four small pancakes):
- 2 eggs, beaten
- 2 C shredded cabbage
- 1 C chopped leeks
- 1 garlic clove, minced
- 1/2 C whole wheat flour (she used more and millet flour)
- 1 T EVOO
- 1.5 T ground flax meal
- 1/2 tsp salt
- black pepper, paprika
- Beat eggs and set aside.
- In a mixing bowl, combine cabbage, leeks, garlic, flour, flax meal and toss with hands or a spoon.
- Stir in eggs and coat thoroughly.
- Preheat a skillet and add mixture in four circles to the pan. Form into a circle with spatula, should be about 1/4 inch tall but flattened.
- Heat for about 5 minutes and flip for about 4 minutes on other side.
I served mine with black beans, salsa, and a little leftover guacamole.
It was very similar to the consistency of a thick and rustic potato pancake, but filled with vegetables instead. It wasn’t about the egg as much as the vegetables and savory flavors. I liked it!
Jeffrey wanted eggs too. We had leftover tortillas, cilantro, guacamole and salsa from the shrimp tacos, so he made migas! Included here are green peppers, tomato and cheese with his eggs. And a side of bacon. He wanted to show you his dinner too, all made by him.
Both dinners were a great way to use up leftovers, and have something different and tasty too.
What’s your favorite way to eat eggs for dinner?