I know that grilling onions seems like an extra step, but I promise it’s worth it and is so quick! I like to make double the amount and have for future salads, eggs, sandwiches or pastas.
This dish was inspired by finding purple potatoes and papayas and Chinese cabbage (which is a softer less bitter cabbage) but if you can’t find these items here is a list of substitutes to still be able to make this dish: Instead of purple potatoes use: regular potatoes or sweet potatoes. Instead of Chinese cabbage use regular cabbage. Instead of asparagus use sugar snap peas or green beans. Instead of shallots: use regular onions.
This is a great recipe to play around with. If you add other vegetables like peppers, onions, tomatoes, mushrooms or fresh herbs, it will taste better if you saute them first and then add them to the egg mixture. I like using little dessert cups because I don’t have to clean a muffin tin after, if you use them, bake them about ten minutes longer because they are taller and bigger than muffin tins. Don’t worry when you see the egg muffin collapse a little after coming out of the oven, it is supposed to do that and will taste delicious! This is great for kids school lunches, breakfast, lunch or dinner! Use them to dip in soup instead of bread!
These are amazing for breakfast, lunch or dinner! If you have picky eaters at home, you can use regular flour instead of whole wheat. If you have healthy eaters, don’t add in the sugar, just drizzle with silan in the end! You can make the batter up to 4 days in advance. To reheat the pancakes, cover them in stick them in a high heat oven for 10 minutes.
This salad is a full meal, filled with protein, calcium, whole wheat carbs and so much more. Feel free to play around with the raw ingredients and to leave out the olives or bean sprouts if you wish!