Thaw the frozen spinach and drain it really well. Saute the onion in the olive oil, and add some salt (1/4 tsp or so), let the onions caramelize (cook on low heat for 15 minutes or so until translucent).

Meanwhile, beat the eggs with the frozen spinach. Add egg mixture to the sauteed onions and cook as a pancake until done to your liking.

Serve immediately with dollop of sour cream on top. Yum!


The dish also works as a frittata if you don't scramble it. Just cook it on both sides until the egg is completely set.

Mr Breakfast would like to thank foodie19 for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 1 vote.

From Road Cook

Rating (out of 5):

I tried cooking the spinach in the pan with onion to reduce water content. That worked beautifully. Great dish!

Comment submitted: 2/9/2007 (#1477)

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