1/4 cup olive oil, divided
4 green onions, chopped
1 10 oz. package frozen chopped spinach, thawed, and
squeezed dry
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill or 1 tsp. 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
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.
Makes 4 servings.
Calories 221, Fat 20 g, Carbs 5 g, Fiber 3 g.
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