Taiwanese Scallion Pancake Omelet recipe - ingredients, nutrition and when to eat it
This Taiwanese scallion pancake omelet is made by frying an egg onto a thin scallion-studded wheat pancake, then rolling it up.
This Taiwanese scallion pancake omelet is made by frying an egg onto a thin scallion-studded wheat pancake, then rolling it up. It’s crisp on the outside and soft inside, and goes well with a savory sauce for a simple breakfast or light lunch.
World cuisine · 15 minutes to cook
Nutrition (per 261.2g serving): 434.8 kcal · protein 13.1g · carbohydrate 49.2g · fat 18.8g · sodium 470.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Make the batter thin enough to spread into a thin layer when poured into the pan.
Tips: Lay the pancake over the egg before it has fully set so the two stick together.
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Ingredients (1 serving)
- Flour — 0.5 cup
- Water — 0.5 cup
- Scallions — 2 pc
- Egg — 1 pc
- Cooking oil — 1 Tbsp
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Ground black pepper — 1 pinch