8 eggs, lightly beaten
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 small onion, chopped
2 Tbsp. oil
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
Mix eggs, spinach and onion until well blended.
Heat oil in large nonstick skillet on medium-high heat. For each pancake, pour 1/4 cup of the egg mixture into skillet; sprinkle with about 1 Tbsp. of the cheese. Cook 2 min. or until golden brown. Turn pancakes; cook until other side is golden brown.
Serve topped with sour cream.
Prepare as directed, omitting the oil and using 2 cups cholesterol-free egg product and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream. Spray the skillet with cooking spray before using.