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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