Egg pancakes with peas and green onions

Name: Egg pancakes with peas and green onions - Antonia F.
Ingredients: 150 g of peas (canned or thawed) 150 g of fatty telemea cheese from Sibiu (or another well; drained telemea cheese) 3 eggs 2 tablespoons of oil 1 heaping tablespoon of flour (about 30 g) 4 green onion stalks 50 g of butter 2 leaves of oregano a few sprigs of fresh thyme 1/2 teaspoon of white

Appetizers - Egg pancakes with peas and green onions by Antonia F. - Recipia

On mornings when I want something quick, but not just a plain omelet, I make these little pancakes with eggs, peas, and green onions. They don't require many ingredients and are easy to prepare. They're great for breakfast, but I've also served them on a platter for a more festive snack. If it's cold or cloudy, their yellow color really brightens up the plate. I've tried this recipe a few times, and I love that they turn out soft with an intense flavor of greens. Quick Info Total Time: approximately 20 minutes Preparation Time: 10 minutes Cooking Time: 10 minutes Servings: 15 pancakes of 6-7 cm (or to preference) Difficulty: easy Recipe for: breakfast, warm or cold snack, festive platter Ingredients 150 g peas (canned or thawed) 150 g fatty telemea cheese (or another well-drained cheese) 3 eggs 2 tablespoons oil 1 heaping tablespoon flour (approx. 30 g) 4 green onion stalks 50 g butter 2 fresh oregano leaves a few thyme leaves 1/2 teaspoon white pepper 10 g red cabbage sprouts (for serving) salt only if the cheese is not salty enough Preparation Method 1. If using fresh peas, sauté them for 3 minutes in a pan with a little oil, just until they soften slightly. Frozen or canned peas do not require additional preparation, just drain them well. 2. Place the eggs, crumbled telemea, oil, and flour in a blender. Blend until you achieve a smooth, slightly creamy mixture with a consistency similar to pancake batter. 3. Transfer the mixture to a large bowl. Add the sliced green onions, peas, chopped oregano, thyme, and white pepper. Gently mix with a spatula, being careful not to crush the peas. 4. Heat a non-stick frying pan over low heat and melt 1 teaspoon of butter. Allow the pan to heat well. 5. Using a spoon, scoop some of the mixture and pour a portion into the pan, forming pancakes about 6-7 cm in diameter (or to your liking). Do not overcrowd the pan. 6. Cook the pancakes on low heat for about 1 minute on each side, or until they turn golden and easily lift away from the pan. 7. Remove them to a platter and serve immediately, optionally topped with red cabbage sprouts. Why I Make This Recipe Often It's one of the quick options when I have leftover cheese or peas from other meals. The texture is juicy, they keep well even when cold, and they're easy to pack. They're simple to portion out, require no special tools, and the ingredients are always on hand. Tips and Variations Tips - Choose fatty telemea, but not too watery. If the cheese is too salty, do not add salt to the mixture. - If you find the mixture too runny, add an additional half tablespoon of flour. - For even pancakes, use the same spoon for pouring. Substitutions - Telemea from Sibiu can be replaced with any fatty cheese, even goat cheese, as long as it is well-drained. - Frozen peas can be used instead of canned or fresh ones. - If you don’t have oregano or thyme, you can omit them or use a little dill or parsley instead. Variations - For a more vibrant color, add some finely chopped spinach to the mixture. - If you want them to be denser, add an extra tablespoon of flour. - You can try using other soft cheeses if you don’t want telemea, but the taste and texture will change. Serving Ideas - They go well on their own for breakfast with a green salad or radishes. - For platters, they look nice topped with fresh sprouts. - They're also good cold, as a snack to take with you or for a picnic. Frequently Asked Questions Can I use cottage cheese or cheese instead of telemea? Telemea provides the specific texture and salty flavor. Cottage cheese won’t bind as well and may be too soft. Cheese can work, but the final taste will be different and less salty. Can I double the quantities if I have guests? Yes, the mixture can be easily multiplied. Cook the pancakes in batches to avoid overcrowding the pan. What if I don’t have a blender? You can mix by hand, but the cheese must be crumbled very well with a fork and the eggs beaten vigorously. The texture will be chunkier, but they will still turn out well. Does the pea need to be sautéed beforehand? Only if you’re using fresh peas, to ensure they don’t remain hard. Frozen or canned peas do not require this step. What can I substitute for red cabbage sprouts when serving? They are not essential. Any fresh sprouts can be used, or they can be omitted altogether. Nutritional Values The values are estimated for 1 pancake (if 15 pieces are made): - Calories: 60 kcal - Protein: 3-4 g - Fat: 4 g - Carbohydrates: 2-3 g Most of the calories come from the eggs, cheese, and butter. The flour and peas contribute some carbohydrates, but they are not dominant. Telemea makes the pancakes filling. Storage and Reheating They can be stored in the refrigerator in a covered container for up to 2 days. They are good cold, but if you want to reheat them, place them in the microwave for 20-30 seconds or in a dry pan over low heat for 1 minute. They retain their texture, but are best served immediately after cooking.

Egg pancakes with peas and green onions

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