This is a recipe that stemmed from having miscellaneous ingredients in my fridge that were left over from other recipes. It’s a nice twist to having plain egg whites, and it kept me full until well past my normal lunchtime. I like it cooked until it’s brown, but you can cook it less if you prefer lighter egg pancakes.
Ingredients1 large potato (~1 cup), coarsely grated 2 egg whites 1/8 tsp salt pinch ground pepper 2 tbsp cilantro, chopped fine 1 tbsp fennel fronds, chopped fine 1/4 cup onion, chopped fine
1. Mix everything together.
2. Spray a large skillet / frying pan with olive oil and place on med heat. Once the skillet heats up, spread the mixture on the skillet in a thin layer, (make sure none of the skillet is visible). Cover and cook on low heat for 15 mins. When the bottom is brown, flip it over and cook for an additional 10 mins.
3. Serve hot. Optional- top with sour cream, grated cheese, and/or hot sauce.