SPINACH PANCAKE WITH SUNFLOWER SEEDS
Servings: 4
Prep time: 0:10:00
Bake/Cook time: 0:15:00
Calories: 221
Fat: 20 grams
Protein: 7 grams
Carbohydrates: 5 grams
Fiber: 3 grams
Net Carbs: 2 grams
1/4 cup olive oil, divided
4 green onions, chopped
1 package (10 ounces) frozen chopped spinach, thawed and
squeezed dry
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill or 1 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon pepper
3 eggs, beaten
2 tablespoons roasted sunflower seeds
Sour cream and additional dill (optional)
1. 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 8-10 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.
Sunflower seeds are a terrific source of iron, phosphorous and
potassium. In this easy recipe, they also add flavor and crunch.
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