Smoked Salmon Egg Crepe
Breakfast recipes are pretty rare on my blog. Simply because it's a mad rush for us every morning. It was even more so when we were on the Whole30 program. Getting up extra early to make compliant breakfast for the family, then dine together, and get the girls ready to catch their school bus. It's
- Prep time
- --
- Cook time
- Not listed
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 60 g baby spinach
- 6 cherry tomatoes (halved)
- 4 70g white button mushrooms, sliced
- 4 slices smoked salmon
- 4 eggs
- 2 tbsp olive oil
- Salt and black pepper
Instructions
- 1
Beat 2 eggs in a bowl.
- 2
Heat a medium size non-stick pan on medium heat with 1 tbsp olive oil.
- 3
Add mushrooms, season with salt and black pepper, and cook until slightly browned.
- 4
Then add spinach, cherry tomatoes, and 1 tsp olive oil to cook until spinach starts to wilt.
- 5
Remove from heat and transfer to plate.
- 6
In the same pan over medium-low heat, add 1 tsp oil, swirl to coat pan, and pour in the 2 beaten eggs.
- 7
Swirl the eggs around the pan to evenly distribute.
- 8
Allow to cook until top is set and the sides pulls away from pan.
- 9
Spoon over ½ of the spinach mixture on half of the egg crepe, fold over, and slide it onto a serving plate.
- 10
Repeat for the other 2 eggs.