14 March, 2017

Egg Cake

Posted in : #healthymumma, Breakfast, C4K Bariatric Kitchen, High Protein, Main Meal, Side Dish: Other, Vegetarian on by : C4Kkitchen

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Egg Cake

Serves: 1


Ingredients:

  • 1 egg
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon wholemeal SR flour
  • 1/4 teaspoon baking powder
  • 2 teaspoons milk

Method:

  • Lightly whisk all ingredients together 
  • Spray a small 8cm skillet with cooking spray and heat over a medium heat
  • Once warm pour in the mixture to cover the skillet
  • Cook for 2 minutes until golden
  • Gently flip the egg cake and cook the other side until golden and cooked through
  • Serve immediately 

Nutritional Value per Egg Cake:

  • Calories: 122
  • Total fat: 6.2g
  • Total carbohydrates: 6g
  • Protein: 9.6g

Recipe Notes:

  • Best served fresh
  • This recipe is not freezer friendly
  • Picture shown has the egg cake topped with breakfast salsa
  • To make the breakfast salsa simmer 2 button mushrooms, 10 cherry tomatoes, a garlic clove & 1/2 cup baby spinach in 2 tablespoons of chicken stock until the liquid has evaporated.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.