Pancake Puff with Egg Piperade Recipe

Pancake Puff with Egg Piperade Recipe

4 servings



2 cups frozen stir-fry pepper blend

1/2-1 jalapeno chili, minced

1 teaspoon minced garlic

1 small tomato, chopped

6 eggs

4 eggs white or 1 cup no-cholesterol real egg product

2 tablespoons fat-free milk

Salt and pepper, to taste

Dutch Pancake

Minced chives or parsley, as garnish


Sauté stir-fry blend, jalapeno chili, and garlic in lightly greased large skillet until tender, 5 to 8 minutes, stir in tomato. Whisk eggs, egg whites, and milk until well blended, add to skillet and cook over medium heat until set, about 4 minutes, stirring frequently. Sprinkle lightly with salt and pepper. Spoon into hot Dutch panckage, sprinkle with chives.

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