Okonomiyaki-Style Egg Skillet

• 150 g raw whole egg (about 3 large eggs) — Large whole eggs, raw
• 180 g green cabbage, finely shredded — Raw green cabbage
• 70 g cooked shelled edamame, roughly chopped — Cooked shelled edamame
• 30 g rolled oats — Old-fashioned rolled oats
• 20 g scallion, sliced — Raw scallion
• 60 g plain nonfat Greek yogurt — Plain nonfat Greek yogurt
• 10 g white miso — White miso paste
• 8 g rice vinegar — Unseasoned rice vinegar
• 7 g avocado oil — Avocado oil

Method

1. 1Measure ingredients: Mix the drizzleMeasure nonfat greek yogurt, white miso, and rice vinegar using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Mix the drizzleWhisk yogurt, miso, and vinegar until completely smooth; set the miso-yogurt drizzle aside cold.30 secLook for: The drizzle falls in a thick ribbon with no miso clumps.Safety: Keep yogurt chilled and declare milk and soy.
3. 3Grind the oats and make the batterPulse all 30 g rolled oats in a clean, dry food processor for 20 to 30 seconds until they form a fine powder.1 min 30 secLook for: The ingredients are fully prepared and ready for the next action.Safety: Unplug the processor before scraping and keep raw egg away from the ready-to-eat drizzle.
4. 4Whisk the ground oats with the eggsWhisk the ground oats with the eggs, then fold in cabbage, edamame, and half the scallion.Look for: The oats are finely ground, every cabbage strand is coated, and no dry oat pockets remain.
5. 5Cook the skillet pancakeHeat oil in a covered 10-inch nonstick skillet over medium. Add the cabbage-egg batter, press it into an even round, cover.Look for: The cooking surface or appliance is fully heated and ready for the next action.
6. 6Cook for 5 minutesCook for 5 minutes; flip in sections or onto a plate, then cook uncovered for 4 minutes until the center reaches 160°F.9 min · 160°FLook for: Both sides are golden, the center has no liquid egg, and it reads 160°F.Safety: Cook egg fully to 160°F; use a wide spatula and keep the handle inward.
7. 7Finish and serveSlide the cooked cabbage-egg pancake onto a plate, drizzle with all miso yogurt, scatter the remaining scallion.Look for: The finish and serve stage is complete and ready for the next action.
8. 8Cut into wedgesCut into wedges, working carefully so the prepared pieces are even.45 secLook for: Wedges hold together with crisp edges and a tender cabbage center.Safety: Serve promptly or refrigerate within 2 hours.