Author: Canadian Living

  • 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


Heat 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.
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Mushroom & Spinach Egg Crepe