Mushroom Pancakes with Sautéed Spinach

Mushroom Pancakes with Sautéed Spinach

By 28 November 2014

Big on flavor but low on Syns

  • Prep Time : 45 minutes
  • Cook Time : 60 minutes

Instructions

Crack the eggs into a bowl.
Add the herbs and 2 tbsp water, season and beat just enough to break up the eggs (take care not to overbeat them as this will spoil the texture).
Pour into a large measuring jug and set aside.
Heat a large frying pan sprayed with low calorie cooking spray and stir-fry the mushrooms, garlic and spring onions over a medium-high heat for 4-5 minutes, or until the mushrooms have softened and their liquid has evaporated.
Add the cherry tomatoes and cook for a further 1-2 minutes.
Stir in the soft cheese, then set aside and keep warm.
Spray an 18cm frying pan with low calorie cooking spray and place over a high heat.
When hot, pour in a quarter of the egg mixture.
Rotate the pan to coat the base evenly and cook for 1-2 minutes, until the underside is golden and the top just setting.
Spoon a quarter of the filling onto the pancake and fold over.
Keep to one side on a warmed plate while you make the other pancakes.
Heat a large frying pan sprayed with low calorie cooking spray and stir-fry the onion, garlic and cumin seeds over a medium heat for 1-2 minutes.
Add the spinach and stir-fry for 3-4 minutes, or until it wilts.
Season and serve with the pancakes and lemon wedges to squeeze over.

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