Spinach Pancake With Sunflower Seeds

Spinach Pancake With Sunflower Seeds
Spinach Pancake With Sunflower Seeds

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1/4

    cup olive oil divided

  • 4

    green onions chopped

  • 1

    package frozen chopped spinach - (10 oz) thawed, and squeezed dry

  • 2

    tablespoons chopped fresh parsley

  • 1

    tablespoon chopped fresh dill (or 1 tspn dried dill)

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon freshly-ground black pepper

  • 3

    eggs beaten

  • 2

    tablespoons roasted sunflower seeds

  • Sour cream (optional)

  • Additional dill (optional)

Directions

Heat 3 tablespoons oil in a large nonstick skillet over medium heat. Cook green onions about 5 minutes, until softened. Transfer to a large bowl. Add spinach, parsley, salt, and pepper to bowl; mix well. Pour in eggs and add sunflowers, mix until thoroughly combined. Heat remaining tablespoon of oil in skillet. Pour in spinach mixture; flatten with a spatula to level. Cover and cook over medium heat 8 to 10 minutes, until pancake is set. Invert pancake onto a plate. Cut into wedges. Serve hot or at room temperature, with a dollop of sour cream or chopped dill, if desired. This recipe yields 4 servings. Carbohydrates: 5 grams Net Carbs: 2 grams Fiber: 3 grams Protein: 7.5 grams Fat: 20 grams Calories: 221

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: