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Ingredients57 m servings 349 cals
Original recipe yields 2 servings (1 pancake)
- Melt 3 tablespoons of butter in a skillet over medium-low heat. Add scallions and parsley; cook and stir constantly until scallions soften, about 2 minutes. Stir in spinach and cover; cook until spinach starts to wilt, about 5 minutes. Uncover and continue to cook, stirring occasionally until flavors combine, about 20 minutes.
- Beat eggs with an electric mixer in a large bowl until thick and light in color. Beat the spinach mixture into the eggs; add salt and ground black pepper.
- Melt remaining butter in a heavy 10-inch skillet over medium heat; pour in the egg mixture. Cover and cook until eggs are set, about 10 minutes. Loosen the edges of the pancake with a spatula; turn out onto a serving platter. Cut in two with a sharp knife.
Per Serving: 349 calories; 31 g fat; 7.4 g carbohydrates; 13.7 g protein; 340 mg cholesterol; 284 mg sodium. Full nutrition
ReviewsRead all reviews 2
Super easy recipe and tasty. This works for a low carb diet, a regular diet, snack, breakfast, side dish. Could be eaten like a real pancake with maple syrup. I always have frozen spinach and eg...