Green Bean and Egg Pancake

Steam the chopped green beans until just tender, about 3-4 minutes. They should still have a slight bite. Drain well and let cool slightly.

In a bowl, whisk the beaten eggs with turmeric, cumin powder, freshly ground black pepper, and salt. The turmeric will give the pancake a lovely golden color.

Fold the drained green beans into the spiced egg mixture, ensuring they're evenly distributed.

Heat coconut oil in a 6-inch non-stick or well-seasoned cast iron pan over medium-low heat. The oil should shimmer but not smoke.

Pour the egg and bean mixture into the heated pan, spreading it evenly. Cover and cook for 4-5 minutes until the bottom is golden and the egg is mostly set. (Keep the heat at medium-low to prevent the bottom from burning before the top sets)

Carefully flip the pancake using a wide spatula. Turn off the heat, cover the pan, and let it cook in the retained heat for 1-2 minutes until the second side is lightly golden.

Slide onto a plate and serve immediately. This reminds me of the vegetable-studded egg curries my amma would make for quick dinners.