Spinach Pancakes

Yield: 10 spinach pancakes

1 (16 oz) package frozen chopped spinach
1 medium onion, finely chopped
¼ cup chopped parsley
1 tablespoon minced garlic
3 large eggs
1 teaspoon kosher salt
½ teaspoon black pepper
¼ cup grated Parmesan cheese
2 tablespoons olive oil for frying

1.Thaw spinach in microwave, or in a saucepan over medium heat. Drain well, either by pressing on it in a colander or by placing the spinach inside a clean kitchen towel, and squeezing hard to get rid of as much water as you humanly can.
2.Place the spinach, onion, parsley and garlic in a large bowl. Mix with a spatula to combine.
3.In a small bowl, whisk the eggs with the salt and pepper. Add the egg mixture and the Parmesan to the spinach mixture, mixing well with a spatula to combine.
4.In a nonstick double-burner griddle or in two large nonstick skillets over medium-high heat, heat the olive oil (1 tablespoon in each skillet). 5.Brush all over the griddle to evenly coat. Use a 4-tablespoon measuring cup or ice cream scoop to scoop out mixture, pressing down gently to flatten. Cook 3-4 minutes on each side, until well-browned and crisp. Briefly drain on paper towels before serving.

Serving size: 1 pancake; Calories: 79