Egg Pancake with Vegetables and Feta Recipe

Name: Egg Pancake with Vegetables and Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large eggs; 1 small onions chopped; 1/2 cup mushrooms chopped; 1 each green bell peppers chopped; 1 large tomatoes diced; 1 tablespoon parsley leaves fresh, chopped; 2 tablespoons feta cheese; 2 tablespoons mozzarella cheese, non-fat optional, shredded; 6 tablespoons milk low-fat; 1 tablespoon butter; 2 tablespoons olive oil; 1 x salt and black pepper to taste

Servings: persons

6 large eggs
1 small onions chopped
1/2 cup mushrooms chopped
1 each green bell peppers chopped
1 large tomatoes diced
1 tablespoon parsley leaves fresh, chopped
2 tablespoons feta cheese
2 tablespoons mozzarella cheese, non-fat optional, shredded
6 tablespoons milk low-fat
1 tablespoon butter
2 tablespoons olive oil
1 x salt and black pepper to taste

1
Beat the eggs in a bowl, add milk, salt and pepper.
2
Into a frying pan, melt 1/2 tbsp butter with 1 tablespoon olive oil.
3
Fry onion for 5 min or until golden.
4
Add chopped mushrooms, bell pepper and tomato.
5
Cook for 10 min.
6
Set aside.
7
On a low heat, melt 1/2 tbsp butter in a frying pan.
8
Add 1 tablespoon olive oil and turn heat up to medium.
9
After a minute (when the oil is heated) add the eggs and swirl the pan to have an even surface.
10
Cook on low-medium heat until the pancake's bottom turns golden.
11
Pour the cooked mixture of vegetables onto the half of pancake surface.
12
Add feta cheese, mozzarella (optional) and parsley, then fold the pancake over the mixture.
13
Cook for 1 to 2 minutes and serve.

405

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 large eggs, 1 small onions chopped, 1/2 cup mushrooms chopped, 1 each green bell peppers chopped, and more.

Yes, Egg Pancake with Vegetables and Feta falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Egg Pancake with Vegetables and Feta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions