Spinach Enoki Mushroom and Carrot Egg Pancakes

Ingredients:

• 3 eggs
• 2 cups spinach
• 200g enoki mushrooms
• ½ carrot
• Salt (to taste)
• Pepper (to taste)
• Cooking oil
• Baking soda (for cleaning vegetables)

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Instructions:

Preparing the Spinach:

1. Remove any damaged or yellow leaves.
2. Separate the spinach leaves and place them in a colander.
3. Soak the spinach in water for 10 minutes to remove dirt.
4. Prepare a bowl of water with baking soda and salt.
5. Wash the spinach thoroughly, drain, and set aside.

Preparing the Enoki Mushrooms:

1. Trim off the root ends.
2. Separate the mushrooms into small clusters.
3. Soak them in salt water for 10 minutes to remove impurities.
4. Drain and set aside.

Preparing the Carrot:

1. Peel the carrot and slice it into thin strips.
2. Set aside for later use.

Blanching the Vegetables:

1. Bring a pot of water to a boil and add a little salt and cooking oil.
2. Blanch the spinach for 2 minutes, then transfer it to cold water. Drain well.
3. Blanch the enoki mushrooms for 2 minutes, then place them in cold water. Drain well.
4. Blanch the carrot strips for 2 minutes, then transfer them to cold water. Drain well.

Mixing the Ingredients:

1. In a bowl, beat the eggs.
2. Season with salt and pepper to taste.
3. Add the blanched spinach, enoki mushrooms, and carrot. Mix everything well.

Cooking the Egg Pancakes:

1. Heat a non-stick pan over low heat and add some cooking oil.
2. Pour a portion of the egg mixture into the pan.
3. Cook slowly until set, then flip and cook the other side until golden.
4. Repeat with the remaining mixture.

Serving:

• Cut the egg pancakes into smaller pieces.
• Serve warm and enjoy!

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Serving Suggestions:

• Pair with soy sauce or your favorite dipping sauce.
• Serve with a fresh salad for a light, balanced meal.
• Enjoy as a nutritious breakfast with whole-grain toast.

Cooking Tips:

• Drain all vegetables thoroughly after blanching to prevent excess moisture.
• Use a non-stick pan for easy flipping and even cooking.
• Cook on low heat to avoid burning and ensure the pancakes are fully cooked.

Nutritional Benefits:

• Spinach: Rich in iron, vitamins A & C, and antioxidants.
• Enoki mushrooms: Low in calories, high in fiber, vitamins, and minerals.
• Carrots: Provide beta-carotene, which converts to vitamin A.

Dietary Information:

• Naturally gluten-free.
• Dairy-free if using plant-based oil.

Storage:

• Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheat in a non-stick pan or microwave before serving.

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Why You’ll Love This Recipe:

• A simple, delicious way to eat more vegetables.
• The combination of spinach, mushrooms, and carrots adds great flavor and texture.
• Quick and easy to prepare—perfect for busy days!

Enjoy your homemade vegetable egg pancakes!