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

1. Steam spinach about 5 minutes, or until wilted.
2. Drain, and squeeze dry.
3. Let cool, and chop finely.
4. Meanwhile, heat oil in nonstick skillet, and scramble eggs over medium heat.
5. Stir in cheese, salt, 4 Tbs.
6. dillweed and spinach.
7. Set aside.
8. Heat skillet over medium heat, and spray with cooking spray.
9. Working with 1 crepe at a time, heat in skillet 10 seconds, or until softened.
10. Put on serving plate, and spoon about 1/3 cup egg filling on bottom part of crepe, spreading egg out from edge to edge.
11. Roll up crepe gently.
12. Repeat.
13. Mix sour cream, tomato and remaining dillweed in mixing bowl.
14. 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)