One of the most delicious, protein rich meals around. If you need more carbs, wrap the entire thing in a tortilla! You can sub almond milk if desired! There are two challenging parts to this: 1. getting the thickness on the egg ‘pancake’ and 2. rolling the egg ‘pancake’ around all the stuff!
I generally just cut mine all apart and chow down.
32g of Protein, 13g carbs and 8g fat
1 pound boneless pork chops
1 c egg whites (egg substitute)
¼ cup milk
¼ tsp salt
1/8 tsp pepper
3 C broccoli slaw
¼ C plum sauce
2 tsp bragg aminos
Trim fat from pork and cut into ¼” strips. Mix egg whites, milk, salt and pepper.
Spray skillet with non-stick spray; heat over medium heat. For each pancake, pour 2-3 Tbsp egg mixture into skillet and quickly rotate to cover bottom to form a thin layer. Cook about 2 minutes until pancake is light golden brown around edge and center is almost set. Run wide spatula around edge to loosen, turn and cook on other side until center is set. Repeat until egg mixture is done (should make 4 pancakes). Stack between layers of wax paper to prevent sticking; keep warm.
Spray 12” skillet with non-stick spray; heat over medium-high heat. Cook port in skillet 2-4 minutes, stirring occasionally until no longer pink in center. Stir in remaining ingredients and cook 4-5 minutes, stirring occasionally until slaw is tender. Spoon ¼ of pork mixture down center of pancake and roll up.