Chive & Parmesan Egg Cake

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4 servings, 1/4 recipe (80 g) each

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  • Whisk eggs and cheese until well blended.
  • Heat oil in nonstick flat-bottom wok or large skillet on medium-high heat. Add carrots and ginger; stir-fry 3 to 4 min. or until carrots are crisp-tender. Add chives; stir-fry 1 min.
  • Add egg mixture; cook on medium heat 2 to 3 min. or until set, occasionally lifting edge with spatula and tilting wok to allow uncooked portion to flow underneath. When egg mixture is set, but still slightly moist on top, turn egg cake over. Cook 1 to 1-1/2 min. or until bottom is golden brown.
  • Transfer to plate. Cut into wedges. Drizzle with dressing.

Chinese Chives

Chinese chives, or garlic chives, have flat dark-green leaves with white flowers and a stronger flavour than regular chives.


  • 4 servings, 1/4 recipe (80 g) each

Nutritional Information

Serving Size 4 servings, 1/4 recipe (80 g) each
Calories 180
% Daily Value
Total fat 15g
Saturated fat 3.5g
Cholesterol 195mg
Sodium 260mg
Carbohydrate 3g
Dietary fibre 0g
Sugars 1g
Protein 9g
Vitamin A 35 %DV
Vitamin C 6 %DV
Calcium 10 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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