QUICK & EASY
Spinach and sundried tomato stuffed crepe omelette
Crepes and omelettes come together in this easy-to-make, gourmet meal that's sure to satisfy at breakfast, lunch or dinner.
Developed by Geneviève O'Gleman, nutritionist
1 serving
12 minutes (prep: 10 mins / cook: 2 mins)
Time required
12 minutes
Carbohydrates
18.5 g/serving
Ingredients
- 1 cup baby spinach
- 2 eggs, divided
- 2 tbsp all-purpose flour
- ¼ tsp vegetable oil
- ¼ cup cottage cheese 1% fat
- 1 tbsp sun-dried tomatoes in oil, drained
- 1 tbsp fresh basil
- Calories 309
- Carbs 18.5 g
- Sugar 5 g
- Fibre 2 g
Directions
- Place the spinach in a medium microwave-safe bowl. Heat for 30 seconds to break it up.
- Add 1 egg and the flour to the bowl containing the spinach. Whisk until the flour is completely dissolved in the mixture.
- Stir in the other egg.
- In a medium non-stick skillet, heat oil over medium heat. Using a kitchen brush, spread the oil in the pan.
- Pour in the egg mixture, cover and cook for 2 minutes or until surface of crepe is completely set. Remove from heat.
- While the crepe-omelette is cooking, place the cheese and tomatoes in a blender jar. Blend until smooth.
- Coarsely chop the basil.
Slide the crepe-omelette onto a plate. Spread with tomato and cheese and garnish with basil. Roll up and serve.
Per serving (1 crepe-omelette)
- Calories 309
- Protein 23 g
- Total fat 13 g
- Saturated fat 3.5 g
- Cholesterol 402 mg
- Carbohydrates 18.5 g
- Fibre 2 g
- Sugars 5 g
- Added sugars 0 g
- Sodium 350 mg
- Potassium 474 mg
Recipe developed by Geneviève O'Gleman, Dt. P. Nutritionist.
