Fast Food: Low-Carb Breakfast Pancake

Fast food is easy. Just set aside five minutes in your morning to pull it all together. The cool thing is that you can cut it into wedges and eat it on your way to work. Is it worth the extra five minutes? Yes, absolutely, because it's easy. And delicious. And nutritious. And low-carb.

Goodness! Really?

Really, people. Really!

Our delicious pancake finishing up in the pan

This is one of those no recipe recipes. Don't be afraid. You can do it, and if you don't like the results as well as you thought, it's probably because you didn't add enough salt or you used too many veggies. Learn from that and try again, adjusting for what you were not completely satisfied with.

What you'll need:
2 eggs, whisked with a bit of salt and pepper
2-3 tablespoons of shredded sharp cheddar (use more if you want)
1/4 cup (about) of leftover vegetables
teeny bit of olive oil (about 1 tablespoon)

What to do:

• Cut larger veggies into smaller pieces
• Heat a small non-stick pan over high heat and pour in the oil.
• Add veggies and allow them to heat through
• Pour whisked eggs over the vegetables and the cheese over the eggs
• Work quickly to swirl the egg mixture around the pan
• Using a spatula, free up the cooked eggs at the top.
• Flip the pancake so that the uncooked side is now on the bottom
• Turn off the heat and allow enough time for the eggs to cook thoroughly
• Cut into wedges and wrap in parchment for "on the go" eating in the car
• If you're eating this at home, it pairs up nicely with sliced or diced avocado, sliced tomatoes and fresh fruit salad