Egg Crepes with Spinach, Tomatoes and Cheese

• 1 1/2 tsp. olive oil
• 3 shallots, thinly sliced (about 1/2 cup)
• 1 5-oz. bag fresh baby spinach (about 5 packed cups)
• 1 cup cherry tomatoes, halved
• 1/2 tsp. ground black pepper, divided
• 1/4 tsp. salt, divided
• 4 large eggs
• 4 large egg whites
• 3 Tbs. nonfat milk
• 3 oz. Gruyere cheese, grated (about 1 cup)

1. Heat oil in large skillet over medium heat.
2. Add shallots, and saute 3 minutes.
3. Add spinach, and saute 3 minutes more, or until wilted.
4. Add tomatoes, and saute 3 minutes more, or until tomatoes are soft.
5. Stir in 1/4 tsp.
6. pepper and 1/8 tsp.
7. salt.
8. Set aside and keep warm.
9. Whisk eggs, egg whites, milk, remaining 1/4 tsp.
10. pepper and 1/8 tsp.
11. salt in medium bowl.
12. Coat nonstick skillet with cooking spray, and heat over medium-low heat.
13. Pour 1/2 cup egg mixture into pan.
14. Cover, and cook 2 minutes, or until crepe is just set.
15. Sprinkle 1/4 cheese over crepe.
16. Spoon 1/4 spinach mixture down center of crepe.
17. Loosen from pan with rubber spatula, and fold sides over filling.
18. Slide onto plate.
19. Repeat with remaining egg mixture, spinach mixture and cheese to make 4 crepes.

olive oil, shallots, baby spinach, cherry tomatoes, ground black pepper, salt, eggs, egg whites, nonfat milk, gruyere cheese

Taken from www.vegetariantimes.com/recipe/egg-cr-ecirc-pes-with-spinach-tomatoes-and-cheese/ (may not work)