Low-carb egg and vegetable pancake

Ingredients for 1 servings:

• 2 eggs, size M or L
• 70 g cream cheese or goat’s cheese
• 1 tbsp chia seeds, optional
• 50 g cheese, grated
• some salt (Society Garlic Salt) or Himalayan salt
• some pepper
• 1 tbsp, leveled butter
• 1 stalk(s) celery
• 1 small chicory
• 2 large radishes
• some arugula
• 2 cocktail tomatoes
• n. B. herbs, e.g. lemon thyme or chives

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

also tastes good for breakfast, leftovers

Whisk the eggs and cream cheese with a fork. Add the grated cheese, chia seeds, salt, and pepper and mix thoroughly. Set aside. Cut the celery into very thin slices, the chicory into strips, the radishes into small cubes, and the arugula into small pieces. Melt the butter in a medium-sized pan and add the chopped vegetables. Sauté briefly over medium heat. Whisk the egg mixture again and slowly pour it over the vegetables, working from the outside in. Let it set. Meanwhile, dice the tomatoes and prepare the fresh herbs. Cut the egg mixture into pieces and turn over. Let it set briefly again. Transfer to a plate and arrange the tomatoes and herbs on top.