Ingredients

• 1/4 cup unsalted butter, divided
• 4 scallions, chopped
• 1/4 cup chopped parsley
• 1/2 pound fresh spinach, stems removed, chopped
• 3 eggs
• salt and freshly ground black pepper to taste

Instructions

1. Melt 3 tablespoons of butter in a skillet over medium-low heat. Add scallions and parsley; cook and stir constantly until scallions soften, about 2 minutes. Stir in spinach and cover; cook until spinach starts to wilt, about 5 minutes. Uncover and continue to cook, stirring occasionally until flavors combine, about 20 minutes.
2. Beat eggs with an electric mixer in a large bowl until thick and light in color. Beat the spinach mixture into the eggs; add salt and ground black pepper.
3. Melt remaining butter in a heavy 10-inch skillet over medium heat; pour in the egg mixture. Cover and cook until eggs are set, about 10 minutes. Loosen the edges of the pancake with a spatula; turn out onto a serving platter. Cut in two with a sharp knife.