What is egg pancake? It’s a recipe I came up with myself, that’s somewhat of a cross between an omelet and a frittata. Like a frittata, the ingredients are mixed into the eggs, but like an omelet, it’s cooked entirely on the stove-top, no second step baking in a special pan required. It’s an infinitely variably recipe, more about that at the end of the post. It’s one of my go-to weekend recipes, since it’s easy and fast to make.
- Egg Substitute, such as Egg Beaters (or two real eggs. If using real eggs, break into bowl and whisk thoroughly before adding other ingredients)
- Shredded Cheese (I use Co-Jack, which melts easily and evenly)
- Bottled Fire Roasted peppers
- Butter (for pan)
- Dried Dill
1. Pour a little more than 1/4 cup Egg Substitute into a bowl.
2. Add a little less than 1/4 cup cheese into the bowl and whisk.
3. Cut a large fire-roasted pepper into 1/4 inch pieces, place in small colander and rinse to remove oil and any seeds, let water drain, add to cheese-egg mixture, whisk. You want about 1/8th a cup diced peppers – depending on the size of the jarred peppers this might be anything from half a pepper to one full pepper, to even two peppers if they are really small.
4. Prepare a medium-sized nonstick frying by melting about 1 tablespoon of butter in the pan. As soon as butter is melted pour the egg/cheese/pepper mixture into the pan. It should form a flat disk in the pan as you pour it in. Sprinkle a little dill over the egg mixture in the pan. Dill enhances eggs.
5. Let the egg pancake cook for about 3-5 minutes on low heat. Do not stir! Do not shake the pan, either. This isn’t scrambled eggs. When the egg starts to set and the bottom is cooked, use a thin spatula to carefully turn the entire egg pancake over. It will still be a disk. The top will now be crispy brown and the bottom will have a chance to cook.
6. Keep a close eye on the egg pancake. It will get fluffy around the edges and the bottom will also get crispy and brown. As soon as the bottom is also browned and the eggs are completely cooked, slide onto a plate. Excellent!
As I said at the beginning of this post – this is a variable recipe. You can use cheese and bacon, ham, or sausage. If using meat, pre-cook it and crumble, or cut the meat into small pieces. Do not use raw bacon – the grease will make a mess and it won’t completely cook – cook the bacon first, let it cool (or use leftover cooked bacon), then crumble into the egg mixture. You can swap out the cheese – any easy-melting finely shredded cheese works well. You can add veggies like mushrooms, sautéd onions, green pepper, yellow pepper, red pepper, etc. The trick is that all your add-ins are chopped into small pieces then added to the egg mixture to warm up. Depending on how savory you like your breakfast, egg pancake, like frittata or quiche can be an excellent way to use-up leftovers.