Egg Crepe
This healthy recipe from Dr Libby (PhD) ...
Ingredients
Crepes
1 big bunch spinach, cleaned
¼ cup peas (fresh or frozen)
salt and ground black pepper
3 large eggs
¼ cup almond milk or filtered water
avocado oil or coconut oil for sautéing
¼ cup flat-leaf parsley, finely chopped
Salsa
1 tomato, finely diced
1 avocado, peeled and finely diced
pinch of cumin
salt and ground black pepper
1 tablespoon spring onion, chopped
¼ cup fresh coriander, choppe
Crepes:
- Lightly steam or sauté the spinach and drain.
- Add the peas to the same pan as the spinach and gently cook. Remove from the heat and season with the salt and pepper.
- Whisk together the eggs and almond milk or water. Heat the oil in a medium skillet and pour in the eggs.
- As the eggs begin to set, sprinkle them with the chopped parsley. Place the spinach and peas in the middle. When the bottom of the eggs is lightly browned, gently roll the egg over into a roll. Serve with salsa or Red Sauce.
Salsa:
- Gently mix the chopped tomato and avocado.
- Season the mixture with the ground cumin, and a little salt and pepper if desired
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Dr Libby has a Bachelor of Health Science (Nutrition and Dietetics) (Hons), a PhD in Biochemistry, and 25 years of clinical experience.
