Image By Brittany Roberts for Boston Organics
2 Tbs. corn, peanut or vegetable oil1 1/2 cups onion – chopped fine1 1/2 cups sweet pepper (any or all colors) – chopped fine4 eggs – lightly beaten3 cups Mung Bean Sprouts
1/2 tsp. salt
Mix all the ingredients together in a bowl. Heat a large pan or wok over high heat for 1 minute. Add oil and heat until smoking. Place a large spoonful of the mixture in the hot oil. Flatten gently and brown lightly on both sides. Repeat to make four egg pancakes.
Adapted from Sprout People
·
This recipe was most recently featured in
Boston Organics Newsletter No. 06 of 2014.