Spinach Pancake With Sunflower Seeds

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Spinach Pancake With Sunflower Seeds

 

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.