Low Carb Egg and Vegetable Pancakes

Summary

Ingredients

• 2 egg (s), size M or L.
• 70 g cream cheese or oat cream cheese
• 1 tablespoon chia seeds, optional
• 50 g cheese, rated
• some salt (Society Garlic Salt) or Himalayan salt
• some pepper
• 1 tablespoon, leveled butter
• 1 stick celery
• 1 small chicory
• 2 large radishes
• some rocket
• 2 cocktail tomatoes
• Herbs, e.g. lemon thyme or chives

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Instructions

1. Whisk the eggs and cream cheese with a fork. Add the grated cheese, chia seeds, salt and pepper and stir well. Put aside. Cut the celery into very thin slices, the chicory into strips, the radishes into small cubes and the rocket. Melt the butter in a medium-sized pan and add the cut vegetables. Sauté briefly over medium heat. Stir the egg mixture again and slowly pour it over the vegetables from the outside in. Let it stall. In the meantime, dice the tomatoes and prepare the fresh herbs. Divide the egg mixture into pieces and turn over. Let it stop again for a moment. Put the tomatoes and herbs on a plate.