Egg Pancake Omelet

This is a special recipe for Egg Pancakes as you can eat this not only for breakfast but also for brunch and lunch. Enjoy the comfort and ease of our classic egg pancake omelet, a morning staple that never goes out of style. Gently pour whisked eggs into a hot pan to create a fluffy, golden bottom. With a variety of contents including cheese, spinach, and tomatoes folded in, every bite delivers a wonderful flavor explosion. This filling dish is a great way to start the day, whether it’s eaten by itself or with bread.

Ingredients required to Prepare Egg Pancake Omelet:

Eggs: 6
Chicken mince: 4 ounce
Mushrooms (finely cut ):2 ounce
Ginger(finely sliced): ½ teaspoon
Soya sauce: 1 teaspoon
Ginger: ½ teaspoon
Sugar:1/2 teaspoon
Salt and pepper to taste
Oil for frying

Cooking Directions to prepare Egg Pancake Omelet:

Beat eggs and add salt and pepper.
Stir-fry mince with a little oil for one minute until it changes color.
Add mushrooms, salt, pepper, soya sauce, ginger, and sugar to the mince.
Heat one teaspoon of oil in the pan and pour some of the eggs into the pan. Spread it. Let it cook from underneath.
Now put two teaspoons of mince mixture on the egg and overlap the two sides of the egg.
Set the stove on low heat so that the mince is also cooked.

After one pancake omelet is done. Cook others the same way.