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Egg crepe with ricotta, mushroom & spinach

Anna's egg crepe with ricotta, mushroom and spinach

4
Points®
Total Time
10 min
Prep
5 min
Cook
5 min
Serves
1
Difficulty
Easy

Ingredients

Mushrooms

100 g, sliced

Baby spinach

1½ cup(s), (30g)

Egg(s)

2 medium

Egg white

3 medium, (see tip)

Low-fat ricotta cheese

130 g, smooth variety

Fresh flat-leaf parsley

1 tbs, to garnish (optional)

Oil spray

2 x 3 second spray(s)

Instructions

  1. Lightly spray a small non-stick frying pan with oil and heat over medium–high heat. Cook mushrooms and spinach, stirring, for 2 minutes or until vegetables are softened. Season with salt and pepper. Set aside.
  2. Whisk eggs and egg whites in a medium jug until frothy. Season with salt and pepper. Lightly spray a small non-stick frying pan or crepe pan with oil and heat over medium–high heat. Once hot, pour in egg mixture and cook for 15 seconds or until mixture starts to set around the edges. Using a spatula, draw the edges of the crepe into the centre, allowing the uncooked egg to run underneath. Continue doing this until the crepe is just set.
  3. Carefully slide crepe onto a plate. Spoon over ricotta, then mushroom mixture, and fold over to enclose filling. Serve sprinkled with parsley, if using.

Notes

Tip: You will need ⅓ cup (80ml) egg whites.