Sunday, July 25, 2021

Recipe creations from my kitchen to yours!

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Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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Bacon, cabbage, and eggs “pancake”  for breakfast!

Bacon, cabbage, and eggs "pancake”  for breakfast!

This breakfast is super delicious and super easy to make! The eggs are fluffy, the cabbage is tender, and the bacon is crispy! Think it’s not going to work? Let me prove you wrong!

This recipe is meant to be a “pancake” of sorts. However, instead of using batter and syrup, I chose to make this “pancake” out of eggs, cabbage, and bacon.

Recipe: Bacon, cabbage, and eggs "pancake”  recipefor breakfast!

Bacon and cabbage eggs recipe

Ingredients
  • Two to three large eggs
  • One tablespoon of milk
  • Leftover bacon pieces
  • About a cup of cabbage
  • Olive oil for cooking
  • Salt and pepper to taste
Bacon, cabbage, and eggs "pancake”  for breakfast!
Instructions
  1. To start, heat your frying pan on medium-high heat and add the olive oil, evenly coat the bottom of the pan.
  2. Add the cabbage to the pan and use a spatula to move it and turn it so that the cabbage is evenly cooked and coated in the olive oil
  3. Season with salt and pepper, lightly.
  4. When the cabbage is starting to become tender, add the bacon to the pan. If the bacon is raw, cook it prior to adding it to the cabbage.
  5. In a separate bowl, carefully crack your eggs, careful not to drop pieces of the shell into the bowl.
  6. Add the milk and any seasonings you desire including salt and pepper to taste.
  7. Whisk the milk and eggs together until fully incorporated.
  8. Pour the mixture into the frying pan and over the cabbage and bacon.
  9. Allow the eggs to cook until you are able to flip the contents of the frying pan as a single “pancake”.
  10. Allow eggs, bacon, and cabbage to cook on the other side until golden brown and eggs are no longer runny.
  11. Carefully slide the bacon, cabbage, egg “pancake” onto a plate and serve warm!

How does this “pancake” compare to a more traditional type of pancake?

Nutritionally speaking I believe that my “pancake” made with eggs, bacon, and cabbage is far more healthy compared to the traditional pancake because it offers fiber and protein which a traditional pancake does not. Although this is only my opinion so, I think it’s time to look into the facts and see for ourselves which version is healthier.

Nutrition Facts of a standard 6 in diameter pancake (77g)

https://www.eatthismuch.com/food/nutrition/pancakes, 4206/

  • Calories 149.4
  • Calories from Fat 17.3 (11.6%)
  • Total Fat 1.9g  –
  • Saturated fat 0.4g       –
  • Monounsaturated fat 0.7g       –
  • Polyunsaturated fat 0.6g         –
  • Cholesterol 9.2mg      –
  • Sodium 483.6mg        21%
  • Potassium 134.8mg    –
  • Carbohydrates 28.3g  –
  • Net carbs 27.3g          –
  • Fiber 1g           5%
  • Protein 4g       

Vitamins and minerals

  • Vitamin A 7.7μg          1%
  • Vitamin A IU 24.6IU    –
  • Vitamin B6 0.1mg       6%
  • Vitamin B12 0.2μg      7%
  • Vitamin C 0.2mg         1%
  • Calcium 97mg 10%
  • Iron 1.2mg       16%
  • Magnesium 15.4mg    5%
  • Phosphorus 257.2mg 26%
  • Zinc 0.3mg      3%
  • Copper 0.1mg 4%
  • Manganese 0.2mg      11%
  • Selenium 10.4μg         15%
  • Retinol 7.7μg   –
  • Thiamine 0.2mg          11%
  • Riboflavin 0.2mg         10%
  • Niacin 1.3mg   7%
  • Folate 28.5μg  8%
  • Choline 14.8mg          3%
  • Water 40.8g    –
Nutrition Facts for one cabbage, bacon, and eggs “pancake”

https://www.verywellfit.com/recipe-nutrition-analyzer-4157076

Amount per serving   

  • Calories           483
  • Total Fat 34.3g            44%
  • Saturated Fat 11.2g    56%
  • Cholesterol 436mg     145%
  • Sodium 1479mg         64%
  • Total Carbohydrate 7.5g         3%
  • Dietary Fiber 2.3g       8%
  • Total Sugars 4.4g      
  • Protein 35.3g  
  • Vitamin D 41mcg        205%
  • Calcium 112mg           9%
  • Iron 3mg          17%
  • Potassium 630mg       13%
Bacon, cabbage, and eggs "pancake”  for breakfast!

Now, when comparing the two recipe nutrition label information, we can more clearly see how it all plays out. I am choosing to make my final decision based on comparing the highlighted portions.

When I go down the list and begin comparing the two, it seems as though the traditional pancake is the winner because it has fewer calories, less fat, less sodium, and less cholesterol. However, the tables start to turn on behalf of the egg “pancake” as it has fewer carbohydrates, more fiber, more potassium, and more protein. So, my final recommendation is this; the bacon, cabbage, egg “pancake” is healthier, overall. The trick is not to eat the entire meal in one sitting. Perhaps cut the “pancake” in half and share it with your spouse. The meal will still provide all the nutritional benefits and remain a filling and satisfying breakfast!

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