Doctors' Favorite: Super Easy Tomato Egg Pancake Recipe
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This soft tomato egg pancake, made with tomatoes, eggs, and green onions, is ready in just 5 minutes and is perfect for a healthy breakfast.
📝 Editor's Notes
This soft tomato egg pancake is quickly made in just 5 minutes with firm tomatoes, eggs, and green onions.
It's characterized by its healthy and light flavor, so much so that even doctors enjoy it.
The umami of oyster sauce adds depth without overpowering, allowing you to taste the freshness of the ingredients.
It's perfect for a hearty start to a busy morning, or as a satisfying afternoon snack.
This dish is especially well-suited for summer, when seasonal tomatoes are abundant.
🛒 Ingredient Tips
It's best to choose firm tomatoes.
Fresh and delicious tomatoes are firm, round, and have a glossy skin.
Also, check that the stem is not dry and is green.
The fresher the eggs, the firmer the yolk and the clearer the distinction between the white and yolk.
It's good to choose eggs with rougher, heavier shells.
For green onions, look for a firm root, straight stalks, and a clear boundary between the white and green parts.
Avoid those that are too dry or wilted.
🔄 Substitution Guide
You can use cherry tomatoes instead of firm tomatoes.
Cherry tomatoes should be halved, and their smaller size may slightly reduce cooking time.
The flavor will be similar, but the texture might differ slightly.
If you don't have oyster sauce, you can mix 1 tbsp soy sauce with 0.5 tsp sugar, or use 0.5 tbsp fish sauce.
While soy sauce or fish sauce might not provide the same deep umami as oyster sauce, they will still yield a delicious egg pancake.
Any cooking oil or grapeseed oil can be used instead of olive oil.
🥘 Ingredients
👨🍳 Cooking Points
The key to this dish is slicing the tomatoes beautifully and cooking them properly.
Slicing the tomatoes upright into 0.4-0.6 inch thick rounds ensures attractive cross-sections and prevents them from falling apart during cooking. This is a crucial point.
Second is heat control: heat olive oil in a pan over medium heat, then add the tomatoes, sprinkle lightly with salt, and cook on both sides.
Once the tomatoes are somewhat cooked, it's important to pour in the egg mixture, reduce the heat to low, cover with a lid, and cook for 3 minutes.
This ensures the eggs cook through softly.
👨🍳 Directions
Slice 2 firm tomatoes upright into 0.4-0.6 inch thick rounds.
Slice 6 inches of green onion in half lengthwise, then finely chop.
Whisk 3 eggs well, then add the chopped green onions and 1 tbsp oyster sauce, mixing thoroughly to create the egg mixture.
Heat 3 tbsp olive oil in a pan over medium heat. Once hot, arrange the sliced tomatoes neatly in the pan, sprinkle lightly with 2 pinches of salt, and cook on both sides until softened.
Once the tomatoes are cooked on both sides, pour the egg mixture evenly over the tomatoes and around the edges of the pan.
Reduce heat to low, cover with a lid, and cook for 3 minutes until the egg is set.
Once the egg pancake is fully cooked, sprinkle with 2 pinches of black pepper and serve.
💡 Tips
Slicing the tomatoes upright results in attractive cross-sections, helps maintain their shape during cooking, and makes them easier to handle.
If the tomato skin starts to peel off while cooking, removing it can improve the texture.
For an even richer flavor, you can add mozzarella cheese on top, according to your preference.
📦 Storage & Reuse
The finished tomato egg pancake can be stored in an airtight container in the refrigerator for 2-3 days, keeping it fresh.
Freezing is not recommended, as it can make the tomatoes mushy and alter the taste of the eggs.
To reheat, microwave for about 1 minute or gently warm in a pan over low heat.
Any leftover tomatoes can be used in salads or pasta sauces.
Leftover green onions can be chopped and frozen for convenient use in other dishes.
🥢 Who This Is For
This tomato egg pancake is highly recommended for those looking for a healthy breakfast or who are on a diet.
It's also an excellent nutritious snack for children.
When serving as a side dish, it pairs well with warm brown rice.
For a lighter meal, try it with a fresh vegetable salad.
Adding mozzarella cheese will make it even more appealing to kids.
🔥 Nutrition Info
Based on this recipe, one serving (2 pieces) is estimated to contain approximately 250-300 kcal.
Protein is estimated at about 15-20g, fat at about 15-20g, and carbohydrates at about 10-15g.
Tomatoes are rich in lycopene, which aids in antioxidant activity, and are also abundant in Vitamin C and potassium.
Eggs are a complete protein source, containing all essential amino acids, and are rich in Vitamins D and B12.
Green onions contain allicin, which is beneficial for boosting immunity.
This dish offers healthy and balanced nutrition.
💬 Comments
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