Spinach Pancake With Sunflower Seeds

Recipe Ingredients

1/4 cup	59ml	Olive oil - divided
4		Green onions - chopped
1		Frozen chopped spinach - (10 oz) - thawed, and
		Squeezed dry
2 tablespoons	30ml	Chopped fresh parsley
1 tablespoon	15ml	Chopped fresh dill
		= (or 1 tspn dried dill)
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
3		Eggs - beaten
2 tablespoons	30ml	Roasted sunflower seeds
		Sour cream - (optional)
		Additional dill - (optional)

Recipe Instructions

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

Description:

"Sunflower seeds are a terrific source of iron, phosphorous and potassium. In this easy recipe, they also add flavor and crunch."

Source:
Atkins Cookbook at http://atkinscenter.com

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