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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!
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Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings: 1
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 scallion pancake frozen
  • 0.5 tsp avocado oil or a small pat of butter
  • 1 handful fresh spinach
  • 2 large eggs
  • 0.25 tsp salt and pepper to taste
  • 0.5 avocado sliced
  • 1 tbsp chili crisp to taste

Method
 

Preparation Steps
  1. 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.)
  2. 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.
  3. 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.
  4. 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.

Notes

This quick and easy recipe is perfect for any meal of the day, offering a delicious combination of crispy, savory, and fresh flavors. Don't be afraid to customize with your favorite toppings!