Dilled Spinach-Egg Crepe
- 1/2 lb. spinach, trimmed and rinsed
- 1 Tbs. vegetable oil
- 6 large eggs, beaten
- 4 oz. crumbled goat cheese
- Seasoning salt to taste
- 5 Tbs. snipped fresh dillweed, or to taste
- 6 crepe shells
- 6 Tbs. nonfat sour cream
- 1 piece oil-packed sun-dried tomato, well drained and diced
- Steam spinach about 5 minutes, or until wilted.
- Drain, and squeeze dry.
- Let cool, and chop finely.
- Meanwhile, heat oil in nonstick skillet, and scramble eggs over medium heat.
- Stir in cheese, salt, 4 Tbs.
- dillweed and spinach.
- Set aside.
- Heat skillet over medium heat, and spray with cooking spray.
- Working with 1 crepe at a time, heat in skillet 10 seconds, or until softened.
- Put on serving plate, and spoon about 1/3 cup egg filling on bottom part of crepe, spreading egg out from edge to edge.
- Roll up crepe gently.
- Repeat.
- Mix sour cream, tomato and remaining dillweed in mixing bowl.
- Spoon sour cream mixture over top of each crepe, and serve.
spinach, vegetable oil, eggs, goat cheese, salt, fresh dillweed, crepe shells, nonfat sour cream, tomato
Taken from www.vegetariantimes.com/recipe/dilled-spinach-egg-cr-ecirc-pe/ (may not work)