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Heat a generous amount of olive oil in a non-stick frying pan over low heat. Pour the vegetable and egg mixture into the pan, spreading it evenly.
Cover with a lid and cook for about 5 minutes. Then, carefully place a plate over the pan, flip the pancake onto the plate, and then slide it back into the pan to cook the other side. Cook for another 5 minutes, covered.
Serve:
Once both sides are golden and the pancake is cooked through, transfer it to a plate.
This dish can be served hot or at room temperature, perhaps with a side of light salad or some yogurt.
Serving Suggestions:
With Salad: Serve with a fresh, light salad for a balanced meal.
With Yogurt: Enjoy with a side of plain yogurt or a dollop of sour cream.
Cooking Tips:
Uniform Slices: Ensure vegetables are thinly and uniformly sliced for even cooking.
Gentle Flipping: Use a plate to flip the pancake to avoid breaking it.
Low Heat: Cook on low heat to ensure the pancake cooks through without burning.
Nutritional Benefits:
High in Fiber: Vegetables provide a good source of dietary fiber.
Protein: Eggs add a good amount of protein.
Low Calorie: A low-calorie option that is still filling and nutritious.
Dietary Information:
Vegetarian: Suitable for vegetarians.
Gluten-Free Option: Use gluten-free flour if needed.
Storage:
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