Ingredients
2
2 servings
- •2 ounces cream cheese, softened
- •2 eggs
- •⅓ cup almond flour
- •1 tablespoon almond milk
- •¼ cup diced yellow bell pepper
- •1 tablespoon diced onion
- •½ cup packed baby spinach leaves
- •2 mushrooms, sliced
- •2 eggs, beaten
- •1 pinch salt and ground black pepper
- •1 tablespoon grated Cheddar cheese
Instructions
- Combine cream cheese, eggs, almond flour, and almond milk in a blender. Blend until smooth, 30 seconds to 1 minute.
- Heat an 8-inch nonstick skillet over medium heat for about 2 minutes. Pour in 3 tablespoons of crepe batter and swirl until it covers the bottom of the skillet. Cook until lightly browned, about 1 minute per side. Transfer to a plate to cool and cover with parchment paper or a paper towel. Repeat until you have cooked 4 crepes.
- Cook pepper and onion in the same skillet until onions are translucent, about 3 minutes. Add spinach and mushrooms and cook until spinach is slightly wilted, 2 to 3 minutes. Add eggs; season with salt and pepper. Scramble until eggs reach desired consistency, about 2 minutes. Top with Cheddar cheese.
- To assemble the crepe: Place scrambled egg mixture down the center of 2 crepes and fold over from each side. Reserve remaining crepes for later use.
Nutritional Facts
Per 2 servings
- Calories: 386
- Carbohydrate: 9g
- Fat: 31g
- Fiber: 3g
- Protein: 20g
- Sugar: 3g
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