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Japanese-Inspired Egg Pancakes With Spinach and Green Onions Recipe

Warning: once you start making these vegetarian delights, you're sure to impress with your culinary skills.
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Eggs truly are a versatile food, and in this dish, we put our twist on Japanese egg pancakes. In this recipe, you'll find the egg pancakes stuffed with spinach, green onions, radish, garlic, and some rice vinegar, all sitting atop a bed of microgreens. It may seem like it's complicated, but trust us when we say it's not that difficult to cook up this very impressive vegetarian meal. Add this to the list of many ways you can add more eggs into your diet!

Check out our Japanese-inspired egg pancakes recipe below!

Nutrition: 348 calories, 25 g fat (6 g saturated), 1,032 mg sodium, 2 g sugar, 22 g protein, 4 g fiber

Makes 4 servings


For the pancakes:
12 large eggs
1 tsp salt
½ tsp pepper
1 Tbsp vegetable oil

For the filling:
1 Tbsp vegetable oil
2 cloves garlic, peeled and crushed
1 lb baby spinach
4 green onions, sliced
1 cup diced daikon radish
1 Tbsp rice vinegar
1/4 tsp salt
1/4 tsp pepper

For the salad:
2 cups microgreens
2 tsp bottled shiitake-sesame vinaigrette (such as Annie's) or ponzu sauce

How to Make It

  1. For pancakes, beat eggs, salt, and pepper in a large bowl; set aside.
  2. For filling, heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until fragrant and starting to brown, about 1 minute. Remove garlic from pan and discard. Raise heat to high. Add spinach and cook just until barely wilted, 1 to 2 minutes. Remove from heat; drain any liquid from pan. Stir in green onions, daikon, vinegar, salt, and pepper; set aside.
  3. To cook pancakes, heat oil in a 12-inch nonstick square griddle pan over medium-low heat. Swirl to coat. Pour half of the egg batter into pan and quickly tilt and swirl it in all directions to coat the bottom of the griddle evenly. When edges are dry and middle is just set but still glossy, about 1 minute, remove the pan from the heat.
  4. Spread half of the spinach mixture over the pancake. Loosen bottom edge of the pancake and, using two spatulas or chopsticks, carefully roll up. Transfer to a cutting board. Repeat with remaining egg batter and filling.
  5. In a medium bowl, toss microgreens with vinaigrette. Cut each roll into 8 slices.
  6. Arrange 4 slices on each of the serving plates. Top with dressed microgreens.

Eat This Tip

Use the water bottle method to separate the egg yolk! Crack an egg into a bowl, then slightly squeeze an empty plastic bottle and place the opening over the yolk. Release to suck the yolk inside and separate it from the white. Squeeze the bottle again to release the yolk. So simple!

Easy, healthy, 350-calorie recipe ideas you can make at home.

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