Scallion Pancake with Eggs
A frozen scallion pancake, loaded with eggs, spinach, avocado and chili crisp! A five minute meal perfect for breakfast, lunch, or dinner!
Foto: Pinch of Yum — Lindsay Ostrom
Ingredients
- 1 scallion pancake
- a spritz of avocado oil, or a small pat of butter
- 1 handful of spinach
- 1 -2 eggs
- salt and pepper
- half an avocado
- chili crisp to taste
Steps
-
Fry your scallion pancake in the oil until golden on both sides. Remove from the pan and set aside. (I use a nonstick pan for this.)
-
In the same pan, add a handful of spinach to wilt it down. When it’s softened, scoot it towards the center of the pan so the scallion pancake will catch all of it when you put it back down.
-
Add the eggs; fry until the whites have started to set. Use a spatula to break the yolks and spread gently. Before the eggs are fully cooked, squish the scallion pancake on top of the eggs so it sticks to them as they finish cooking.
-
Remove from heat, fill with toppings of choice (cheese, avocado, sauces, chili crisp is a good move). Roll it up and slice it in half and GO TO TOWN! These are amazing.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
Loading comments...