Egg Crêpes with Spinach, Tomatoes and Cheese
Vegetarian Times Issue: October 1, 2006 p.81
You’ll get a good dose of protein from these flour-free crêpes. For a delicious alternative to Gruyère cheese that’s also lower in fat, try smoked mozzarella.
Directions
- Heat oil in large skillet over medium heat. Add shallots, and sauté 3 minutes. Add spinach, and sauté 3 minutes more, or until wilted. Add tomatoes, and sauté 3 minutes more, or until tomatoes are soft. Stir in 1/4 tsp. pepper and 1/8 tsp. salt. Set aside and keep warm.
- Whisk eggs, egg whites, milk, remaining 1/4 tsp. pepper and 1/8 tsp. salt in medium bowl. Coat nonstick skillet with cooking spray, and heat over medium-low heat. Pour 1/2 cup egg mixture into pan. Cover, and cook 2 minutes, or until crêpe is just set.
- Sprinkle 1/4 cheese over crêpe. Spoon 1/4 spinach mixture down center of crêpe. Loosen from pan with rubber spatula, and fold sides over filling.
- Slide onto plate. Repeat with remaining egg mixture, spinach mixture and cheese to make 4 crêpes.
ingredient list
Serves 4
- 1 1/2 tsp. olive oil
- 3 shallots, thinly sliced (about 1/2 cup)
- 1 5-oz. bag fresh baby spinach (about 5 packed cups)
- 1 cup cherry tomatoes, halved
- 1/2 tsp. ground black pepper, divided
- 1/4 tsp. salt, divided
- 4 large eggs
- 4 large egg whites
- 3 Tbs. nonfat milk
- 3 oz. Gruyère cheese, grated (about 1 cup)
Nutritional Information
Per SERVING:
| Calories |
238 |
| Protein |
18g |
| Total Fat |
14g |
| Saturated Fat |
5.5g |
| Carbs |
10g |
| Choelsterol |
235mg |
| Sodium |
409mg |
| Fiber |
2g |
| Sugar |
3g |
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