This chef and cookbook author whips up a light and healthy entree for a postrun brunch. I’m giving this one a shot this week! – Tony
By: Patricia Wells
Mushroom and Spinach Egg Crepes
Eggs are rich in choline, a nutrient that aids memory. “The crepe is a light envelope for whatever herbs and vegetables you want to put inside,” says Wells.
2 teaspoons extra-virgin olive oil
6 large mushrooms, thinly sliced
Fine sea salt
8 ounces fresh spinach
Freshly grated nutmeg
2 large eggs, at room temperature
2 teaspoons chopped mixed herbs
2 tablespoons Parmigiano-Reggiano cheese
Freshly ground pepper
Several handfuls of greens with dressing
- In a 10-inch nonstick skillet, heat one teaspoon oil over moderate heat.
- Add mushrooms, season with salt, and cook three minutes. Set aside to drain. Add spinach with two tablespoons water. Cover; cook until wilted (two minutes). Drain, chop, and season with salt and nutmeg.
- Crack one egg into a bowl; lightly beat with a fork, then add a tablespoon water. Add 1/2 teaspoon oil to skillet on high.
- Add egg, tilting pan to evenly spread. Cook until set but slightly wet (one minute). Remove pan from heat.
- Place half the vegetables, herbs, and cheese on crepe. Fold sides of crepe over filling. Season with salt and pepper. Repeat with second egg. Serve with tossed greens.
CALORIES PER CREPE: 170
CARBS: 7 G
PROTEIN: 13 G
FAT: 12 G