Scallion Pancake with Eggs

• servings: 1 serving
• total time: 10 minutes

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

Directions

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

• Calories: 558
• Total Fat: 28.8 g
• Saturated Fat: 9.5 g
• Trans Fat: 0 g
• Cholesterol: 186 mg
• Sodium: 1838.3 mg
• Total Carbohydrate: 57.8 g
• Dietary Fiber: 10 g
• Total Sugars: 4.5 g
• Protein: 17 g