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Bacon and Parsley Schmarrn
DinnerInternationalOne potKid friendly

Bacon and Parsley Schmarrn

A savory take on the torn Austrian pancake, shredded in the pan and tossed with crisp-fried bacon, cheese, and plenty of parsley.

30min
MediumDifficulty
4Servings
€€€€€ModeratePrice
30 minTotal
15 minPrep
15 minCook

Ingredients8

  • Eggs6 Stück
  • All-Purpose Flour360g
  • Milk600ml
  • Shredded Cheese80g
  • Butter4 EL
  • Diced Bacon125g
  • Parsley, Fresh20g
  • Salt1 TL

Instructions

  1. 1

    Heat the oven to 350F and separate the eggs carefully into two bowls.

  2. 2

    Whisk the yolks, flour, milk, and seasoning into a smooth batter, then fold in the stiffly beaten egg whites and the cheese.

  3. 3

    Melt the butter in an oven-safe skillet, pour in the batter, let it set briefly on the stove, then let it puff in the oven for 15 minutes.

  4. 4

    Meanwhile, fry the diced bacon crisp in a separate dry skillet and coarsely chop the parsley.

  5. 5

    Tear the baked pancake into bite-size pieces with two forks and toss them with the bacon in butter.

  6. 6

    Fold in the fresh parsley and serve the Schmarrn hot, straight from the pan.

NutritionPer serving

780Calories
32gProtein
68gCarbs
40gFat

Allergens

GlutenEggsMilk

Equipment

oven

Tags

Pork

Note

This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.

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