Egg Pancake Noodles




Egg Pancake Noodles

1/2 cup eggs, beaten
1/8 tsp. Meyer Lemon Salt
1/8 tsp. cinnamon
1/2 1 large cucumber, thinly sliced
1 Tbs. fresh chopped basil

 

Whisk together eggs, salt, and cinnamon. Heat your amazing CHEFS Tri-Play Ceramic Nonstick Fry Pan over medium heat. Add eggs. Allow to “set.” 

 

Remove from heat and peel off with a wide spatula, transferring to a cutting board. 

 

(I rolled my egg pancake of sorts for easy transport). 

 

Slice into thin noodles.


Serve with sliced cucumbers, fresh basil, and a touch of extra cinnamon.


Drizzle with your favorite flavored oil and vinegar combination.

 

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