- Portion size 1 serving
- Credits : Mary Ellen hernden
- 3 mushrooms
- 4 oz spinach
- 1 teaspoon olive oil
- 1 egg
- 1 tablespoon low fat shredded cheese
MethodHeat 1/2 teaspoon of olive oil.
Add sliced mushrooms and saute for approximately 3 minutes. Remove, then add 1 tablespoon of water. Add spinach; stir until wilted and water has evaporated.
Crack one egg in a bowl, beat with fork lightly. Add 1 tablespoon of water to egg and beat.
Add 1/2 teaspoon of oil to pan. Add egg, tilting pan until the egg is evenly spread. Add 1 tbsp of cheese.
Remove from heat and add mushrooms and spinach. Fold sides of crepe over filling. Season with salt and pepper.