Egg pancakes

AUTHOR
Harley Romero
DIFFICULTY
easy
RATING
3 1
COOK TIME
15 mins
TOTAL TIME
15 mins

Ingredients

Servings: 1
  • 1 Egg
  • 5 TABLESPOONS low-fat milk (1,5 % fat)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp white pepper
  • 1 TEASPOON Oil
  • 100 g Leeks (leek)
  • 1 Tomato
  • 4 discs low-calorie salami
  • 1 small carrot
  • 7-10 Tbsp coarse pepper
  • 7-10 Tbsp Parsley

Directions

  1. 1

    Whisk egg and milk. Season with salt and pepper. Heat oil in a coated pan and let the egg fry in it. Clean, wash and slice the leek and tomato.

  2. 2

    Quarter salami. Peel and coarsely grate the carrot. Slide the egg pancakes onto a plate. Briefly sauté the leek in the frying fat. Add salami. Place tomato slices on the pancake. Add the leek vegetables and the grated carrot.

  3. 3

    Sprinkle with coarse pepper and garnish with parsley.