Ingredients25 m servings 131 cals
- Mix mushrooms, green onion, and carrot together in a large bowl. Add eggs to mushroom mixture; stir until well combined. Season with white pepper; mix well.
- Heat vegetable oil in a skillet over medium heat. Spoon about 2 tablespoons egg mixture for each patty into hot oil. Press patties lightly with the back of a spatula. Cook until bottom of patty is solid enough to flip, about 50 seconds. Flip and cook other side is lightly browned, 10 to 15 seconds. Repeat with remaining egg mixture.
Per Serving: 131 calories; 8.6 g fat; 6.1 g carbohydrates; 7.8 g protein; 186 mg cholesterol; 82 mg sodium. Full nutrition
ReviewsRead all reviews 5
Great dish for Enoki mushroom. But it's too eggy so I reduce the Eggs to two and add 1 cup of Flour and Water plus 2 tsp of Salt to make it into Chinese onion pancake. It was yummy!! My picky ki...
I really liked these. I used black pepper instead of white and I left some of my mushrooms in bigger pieces for presentation. I always top my eggs with hot sauce but without that I can see how t...
Tried it, LOVED it, Added salt & cooking time + less oil. A wonderfully savory treat OH my God the textures definately a must try, thank you allrecipies.com & simonechow .jtwood@
I made this recipe as written. I found it to be a bit bland, so I probably won't make it again. It needs something.