Serves 2 to 4
2 lbs of fresh spinach
12 egg whites
1 cup mozzarella cheese, fat-free, shredded
1 small onion, finely chopped
1 bunch of fresh parsley, chopped
1/2 cup of Greek yogurt 1/2 cup of salsa olive oil salt and pepper
Steam the spinach for 1 minute and let cool.
Heat 2 tbsp of the olive oil in a nonstick skillet. Saute the onion.
Mix the spinach, onion, parsley, egg whites, and cheese in a large bowl.
Add salt and pepper to taste.
Coat the skillet with a thin layer of olive oil to prevent the pancakes from sticking.
Reheat the skillet.
With a tablespoon, ladle out pancake-size portions into the skillet.
Cook the pancakes on both sides.
When the pancakes are ready, put them on a plate.
Top each one with 1 tsp of Greek yogurt and 1 tsp of salsa.