If you’re on the hunt for a breakfast that’s quick, flavorful, and packed with texture, the Scallion Pancake with Eggs and Spinach Breakfast Wrap Recipe is about to become your new go-to. Crispy, savory scallion pancakes embrace tender eggs and wilted spinach in a satisfying wrap that’s both nourishing and irresistible. The combination of the pancake’s crisp edges, the creaminess of eggs, and the fresh green punch of spinach means every bite is a delightful surprise. Whether you’re making a weekday breakfast or something special for brunch, this recipe delivers comfort and excitement wrapped up in one bite.
Ingredients You’ll Need
These ingredients are simple yet essential, each bringing something special to the table: the perfect balance of texture, flavor, and freshness that you crave in your breakfast wrap.
- 1 scallion pancake: Acts as the crispy, chewy wrap that carries all the delicious filling.
- A spritz of avocado oil or a small pat of butter: Adds richness and helps get that golden crust on the pancake.
- 1 handful of spinach: Brings freshness and a subtle earthiness while adding a beautiful green hue.
- 1-2 eggs: Provide creamy protein that binds the wrap and adds indulgence.
- Salt and pepper: Simple seasonings that enhance all the other flavors without overpowering them.
- Half an avocado: Adds creamy texture and a healthy fat boost to complement the eggs.
- Chili crisp to taste: Optional but highly recommended for a punch of spicy, crunchy umami.
How to Make Scallion Pancake with Eggs and Spinach Breakfast Wrap Recipe
Step 1: Fry the Scallion Pancake
Start by heating your pan (preferably nonstick) and adding a spritz of avocado oil or a small pat of butter. Place the scallion pancake in the pan and cook it until it’s golden brown and crispy on both sides. The goal is to get a sturdy, flavorful base with a perfect crunch that will hold your filling nicely. Once golden, remove it from the pan and set it aside.
Step 2: Wilt the Spinach
In the same pan, toss in a handful of fresh spinach. Let it wilt down gently, absorbing the flavors left behind by the pancake, while retaining its vibrant color. Once softened, push the spinach toward the center of the pan—this creates a cozy bed for your eggs and ensures that the flavors mingle beautifully.
Step 3: Cook the Eggs
Add 1-2 eggs straight into the pan with the spinach. Fry the eggs until the whites start setting. Here’s the trick: gently break the yolks with your spatula and spread them a little, so the richness spreads throughout the wrap rather than staying contained. Before the eggs are fully cooked, press the scallion pancake back onto the pan so it sticks to the eggs and spinach, helping everything to come together seamlessly.
Step 4: Assemble and Finish
Remove the whole thing from heat, and it’s time to personalize. Layer on your favorite toppings—think creamy slices of avocado, a sprinkle of cheese, or add a spoonful of chili crisp for a kick. Roll up the pancake snugly around the filling, slice it in half, and get ready to savor something truly special.
How to Serve Scallion Pancake with Eggs and Spinach Breakfast Wrap Recipe
Garnishes
A sprinkle of fresh herbs like cilantro or green onion can elevate the wrap with added brightness. Don’t forget a dollop of sour cream or a drizzle of your favorite hot sauce to amp up the flavor and play with textures.
Side Dishes
Serve this breakfast wrap alongside a fresh fruit salad or a simple tomato and cucumber salad to balance out the savory richness. Crispy breakfast potatoes or even a light miso soup can complement the wrap beautifully for a more substantial meal.
Creative Ways to Present
Cut the wrap into bite-sized pinwheels for a fun party platter or lunchbox treat. Alternatively, serve it open-faced with the toppings displayed on top so everyone can customize bites as they like. This recipe is versatile and looks as good as it tastes no matter how you serve it.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, wrap the pancake tightly in foil or place it in an airtight container and store it in the refrigerator. It will stay fresh for up to 2 days, keeping its flavors vibrant so you can enjoy it again without compromise.
Freezing
This wrap freezes well when wrapped securely in plastic wrap and then foil to prevent freezer burn. Freeze individual wraps, so you can pull one out whenever you need a quick, hearty breakfast. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, warm your wrap gently in a pan over medium heat to restore its crisp exterior without making it soggy. You can also use a toaster oven for an even crispier finish. Microwave reheating is quicker but might soften the crunch slightly—so it’s your call on the tradeoff.
FAQs
Can I use regular pancakes instead of scallion pancakes?
Regular pancakes are sweeter and softer, which will alter the savory and crispy experience that makes this recipe unique. Scallion pancakes bring a garlicky, salty crunch that perfectly balances the eggs and spinach, so they’re highly recommended.
What can I add if I don’t have chili crisp?
If chili crisp isn’t on hand, try a drizzle of sriracha, a sprinkle of red pepper flakes, or even a few drops of hot sauce. Each option adds heat and tang, giving the wrap that extra burst of flavor.
Is this recipe suitable for meal prep?
Absolutely! The components come together quickly and store well. Preparing the scallion pancake and fillings ahead means you can assemble and heat the wrap in minutes when you’re ready to eat.
Can I substitute spinach with other greens?
Yes! Kale, Swiss chard, or arugula all work well as alternatives. Just make sure to wilt the greens properly so they soften and blend effortlessly with the eggs and pancake.
How many calories are in this breakfast wrap?
The calorie count varies depending on toppings, but generally, this wrap balances plenty of protein, healthy fats, and greens, making it a filling and nutritious start to your day without going overboard.
Final Thoughts
This Scallion Pancake with Eggs and Spinach Breakfast Wrap Recipe is one of those dishes that feels simple but leaves a lasting impression. It’s quick to make, endlessly customizable, and just downright delicious. If you want a breakfast that’s exciting, wholesome, and every bit as satisfying as it is beautiful, do yourself a favor and try this recipe. Your mornings will thank you for it!
Print
Scallion Pancake with Eggs and Spinach Breakfast Wrap Recipe
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Total Time: 10 minutes
- Yield: 1 serving
- Category: Breakfast
- Method: Frying
- Cuisine: Asian Fusion
Description
A delicious and quick savory scallion pancake breakfast wrap with wilted spinach and eggs, enhanced with creamy avocado and spicy chili crisp. Perfect for a satisfying single serving meal that combines crispy, tender, and creamy textures in an easy skillet preparation.
Ingredients
Main Ingredients
- 1 scallion pancake
- 1–2 eggs
- 1 handful of spinach
- Half an avocado
For Cooking
- A spritz of avocado oil or a small pat of butter
- Salt and pepper to taste
- Chili crisp to taste
Instructions
- Fry the Scallion Pancake: Heat a nonstick pan over medium heat and add a spritz of avocado oil or a small pat of butter. Fry the scallion pancake until golden brown on both sides, about 2-3 minutes per side. Remove from the pan and set aside.
- Wilt the Spinach: In the same pan, add a handful of spinach and cook it until wilted and softened, stirring occasionally. Push the spinach towards the center of the pan to prepare for reintroducing the pancake.
- Cook the Eggs with Pancake: Crack 1 to 2 eggs into the pan over the spinach. Fry until the whites start to set. Use a spatula to break the yolks gently and spread them. Before the eggs are fully cooked, press the scallion pancake back on top of the eggs to allow it to stick as the eggs finish cooking.
- Assemble and Serve: Remove the combined pancake and eggs from heat. Add desired toppings, such as cheese, avocado slices, sauces, and chili crisp. Roll the pancake over the fillings, slice in half, and serve immediately.
Notes
- Use a nonstick pan to prevent sticking and make flipping easier.
- Adjust chili crisp quantity based on your spice tolerance.
- For a richer flavor, swap avocado oil with butter or ghee.
- Can be customized with additional toppings like shredded cheese or fresh herbs.
- This dish is best served fresh and warm for optimal texture.
