Vegetarian

Crunchy Egg Pancakes takes 10 minutes to prepare.

Crunchy Egg Pancakes takes 5 minutes to cook.

Crunchy Egg Pancakes makes 2 servings.

The ingredients for Crunchy Egg Pancakes are:

4 oz. firm tofu, drained and patted dry with paper towel
1 teaspoon soy sauce
1 zucchini, chopped small
1 green onions, thinly sliced
2 mushrooms, large, thinly sliced
1 cup bean sprouts
dash salt and pepper
2 tbsp grated parmesan cheese
3 eggs
1 to 2 tbsp vegetable oil

Here is how you make Crunchy Egg Pancakes:

1. Crumble tofu into a large bowl and stir in soy sauce. Let stand for 5 minutes while you cut up vegetables.2. Add vegetables, salt and pepper, and Parmesan cheese to tofu mixture. Mix lightly.3.In a small bowl, beat eggs with a fork until pale yellow in color. Add to vegetable mixture and stir.4. In skillet, on medium to medium-low, heat oil 1 minute. Cooke until golden brown, stirring when necessary. Add oil as needed to keep from sitcking.Number of Servings: 2Recipe submitted by SparkPeople user CARILYNORE.

The nutritional information for Crunchy Egg Pancakes is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 330.3

• Total Fat: 21.7 g
• Cholesterol: 322.7 mg
• Sodium: 449.3 mg
• Total Carbs: 13.3 g
• Dietary Fiber: 4.6 g
• Protein: 24.8 g

The dietary needs meet for Crunchy Egg Pancakes is Vegetarian