Home cooking

Mixed Vegetable Egg Pancake

Name: Mixed Vegetable Egg Pancake
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Yield: 1 servings
Cuisine: Taiwanese home cooking
Ingredients: Eggs 3; Cabbage 80g; Carrot 1/3

Shredded cabbage and carrot in a thick egg pancake—vegetables and protein in one pan.

Total 18 min Skillet Easy 1 servings

Skillet Cooking for one10-minute meals

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A little flour helps the cake set; fine vegetable shreds cook through evenly.

Steps

How to make it

Prep 8 min · Cook 10 min

Shred cabbage and carrot fine. Beat eggs with flour, salt, and pepper.
Fold vegetables into the egg mixture.
Heat oil over medium-high; pour batter; spread flat.
Medium heat 4 minutes until the bottom is golden; flip; cook 3 minutes more.
Cut and serve with dipping sauces from custom additions if desired.

Tips & storage

Make it easier

Shredded cheese melts in nicely.

Refrigerate 1 day; re-crisp in a skillet 1 minute.

Optional add-ins

+Sweet chili sauce+Ketchup

FAQ

Can I skip flour?

Yes—use a smaller pan and a thicker layer.

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