Ingredients
- 4 tablespoons unsalted butter
- 4 scallions, chopped (medium scallions)
- 1/4 cup chopped parsley (fresh)
- Salt and freshly ground black pepper, to taste
- 1/2 pound spinach (fresh spinach, washed several times, trimmed of stems, chopped)
- 3 medium eggs
- Sour cream or yogurt, to taste (optional)
How to Make
-
Step 1: Melt 3 tablespoons of the butter in a medium skillet over medium-low heat.
-
Step 2: Add scallions and parsley and cook, stirring constantly, 2 minutes.
-
Step 3: Add spinach and cook, covered, until spinach starts to wilt, about 5 minutes.
-
Step 4: Remove cover and continue to cook, stirring occasionally, 20 minutes.
-
Step 5: Beat eggs in a large bowl until light.
-
Step 6: Beat in the spinach mixture and add salt and pepper to taste.
-
Step 7: Melt the remaining 1 tablespoon of butter in a heavy 10-inch skillet over medium heat and pour in the spinach mixture.
-
Step 8: Cook, covered, 10 minutes.
-
Step 9: Loosen the edges of the pancake with a spatula and turn out onto a serving platter. Divide in half to serve 2.
-
Step 10: Serve with sour cream or yogurt if desired.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.