Spinach Pancake recipe
All Recipes Best Recipe Side Dish Vegetables Greens
Ingredients
- ¼ cup unsalted butter, divided 4 scallions, chopped ¼ cup chopped parsley ½ pound fresh spinach, stems removed, chopped 3 eggs salt and freshly ground black pepper to taste
Nutrition Info
- 349.1 caloriescarbohydrate: 7.4 gcholesterol: 340 mgfat: 31 gfiber: 3.5 gprotein: 13.7 gsaturatedFat: 17 gservingSize: -sodium: 284.3 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Spinach Pancake
Directions
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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.