Spinach Egg Pancake

Overview

Salty and fresh, full of spinach, soft and delicious.

Wash appropriate amount of baby spinach.
Boil an appropriate amount of water, blanch the spinach until it turns green, and put it into cold water.
Remove and squeeze out the water.
Cut into 1cm pieces and make a few cross cuts.
Beat 3 eggs.
Add the chopped spinach into the egg mixture.
Add some salt and white pepper to taste.
Mix well and set aside.
Heat an appropriate amount of oil in the pan and pour in the spinach egg paste.
Shake the pot to make it as round as possible.
Fry until the bottom is golden brown.
Fasten a plate.
Flip the pan and place the spinach omelet on a plate.
Holding the tray in hand, gently push the spinach egg pancake into the pot. Fry until slightly brown.
Fasten the plate. Flip out of pan.
Finished product.
Cut into cubes and arrange on a plate.
Finished product.