Scallions are one of those foods I always buy when I go grocery shopping.
Onions, garlic, bell peppers, broccoli, cauliflower, eggplant, lettuce, chard…these all come under the category of ‘staple items’…things I basically always have on hand.
Perhaps a post on what’s in my fridge would be interesting?
No one ever asks me for that, but I’ve seen many a YouTube video where vloggers and bloggers claim that readers request that information frequently.
I’m sure my fridge would be b-o-r-i-n-g.
Literally, fruit and vegetables on every shelf scattered among Tupperware-filled containers of leftovers, homemade milk of some variety, my husband’s gallon of cow’s milk taking up prime real estate where more vegetables should be (in my opinion), Laura Scudder’s peanut butter, and eggs.
Nothing very exciting.
I’m one of those pseudo-orthorexics that can’t eat anything bad for me, golly gee, so there’s no red wine lurking in the back corner or leftover boxes of Chinese food hiding amongst the foliage.
I literally walked to my fridge right now to find something scintillating, and all I can come away with is a carton of organic Trader Joe’s whipping cream. This is a bit sensational since I don’t tolerate dairy well, but I indulge every now and then, and the kids love it with fruit.
Now back to more exciting things…scallions!…oh, I love ’em!
In addition to the following delicious pancake, I like to add them in copious amounts to my salads (a recent development), as well as stir-fries.
They have a lovely mild onion flavor that is really tasty and not pungent.
This recipe came as a result of wanting a light and healthy dinner.
There are days when I test one or two recipes in the afternoon, and they leave me feeling a bit bogged down, digestive-wise, so this ‘pancake’ is the absolute perfect meal to end a day like that with.
Since creating it just a couple of weeks ago, I’ve probably made it half a dozen times already, tweaking it here and there in order to post my favorite variation for you today.
It pairs incredibly well with a salad, giving you a good dose of veggies for the day’s tally.
- 8-9 ounces cauliflower florets
- ⅓ c. water
- 2 eggs
- 2 T. yellow onion, minced
- 3 scallions
- ¼ t. sea salt
- ¼ t. black pepper
- 2 T. coconut or olive oil, for frying
- Rice the cauliflower by pulsing it in a food processor about 20-25 times.
- Bring the water to a boil in a medium saucepan and add in the riced cauliflower.
- Turn the stove off, cover the pan, and let the cauliflower sit and steam for 10 minutes.
- In the meantime, whisk the eggs with the onion, scallions, salt, and pepper.
- After 10 minutes, transfer the cauliflower to a clean tea towel.
- Cool the cauliflower enough to be able to touch it.
- Squeeze as much water from the cauliflower as you can.
- Add the squeezed cauliflower to the egg mix and stir until well combined.
- Add the oil to an 8-9 inch skillet and heat to medium.
- Once hot, add in the pancake batter, spreading it out into the shape of a large circle.
- Lower the heat a bit, and cook 4-5 minutes until the perimeter begins to set and tiny bubbles form on the surface.
- Loosen the edges a bit with a spatula to see if it's ready to flip.
- Once ready, carefully flip the pancake over and cook for another 4-5 minutes.
- Transfer to a plate and serve while hot!
Adapted from this recipe
You can liven this up a bit with your favorite herbs or spices (I love a healthy dash of curry or turmeric!).
I love to eat this served with a drizzle of yogurt and a sprinkle of fresh parsley…
What is your favorite light and healthy dinner?
Shared with: Allergy-Free Thursday