Farmer's Pancake Scramble

Separate the egg whites from the yolks. In a bowl, mix the yolks with milk, salt, pepper, and nutmeg. Beat the egg whites until stiff.

• 2 Eggs (~ 3.9 oz)
• 3 ⁠½ Tbsp Low fat milk
• Salt
• Black pepper
• 1 pinch of Nutmeg, ground

Add the whole wheat flour, baking powder and salt to the milk and egg yolk and whisk to a smooth batter.

• 1⁄3 cup Whole grain rye flour
• ½ tsp Baking powder
• 1 pinch of Salt

Add the egg whites to the bowl and fold in carefully.

Cut the leek into rings and dice the carrot.

• ½ Leek (~ 3.2 oz)
• 1 Carrot (~ 3.4 oz)

Heat the canola oil in a non stick frying pan over medium heat. Add the leek and carrots into the pan and fry the veggies start to brown.

• 1 tsp Canola oil

Heat the canola oil in a non-stick frying pan over medium heat. Add the batter, top it with half of the veggie mix and fry for approx. 5 minutes until the bottom starts to brown.

• 1 tsp Canola oil

Cut the pancake into quarters using a spatula. (it is totally normal if the top part of the batter is still raw) Turn the pieces and bake for approx. 3-4 minutes until golden brown and tear into pieces.

Add the rest of the veggie mix into the pan and heat for a couple of minutes.

Finely chop the chives and mix with the yogurt, salt, pepper, olive oil and balsamic vinegar.

• ¼ bunch of Chives, fresh or frozen (~ 2 Tbsp)
• ½ cup Low fat greek yogurt
• Salt
• Black pepper
• 1 tsp Olive oil
• ½ tsp Balsamic vinegar

Serve the Kaiserschmarrn with the dip.

Enjoy your meal!