Egg, Tomato and Olive Stuffed Crepe

Ingredients

• Flour6 tablespoon (48 g)
• Water3 tablespoon (45 ml)
• Egg2 count (110 g)
• Tomato1/2 count (65 g)
• Olives2 count (10 g)
• Parsley1/2 tablespoon (2 g)
• Parmesan Cheese1/2 tablespoon (3 g)

Instructions

1. 1

   Step 1

   For this recipe you can use traditional or whole wheat flour.

2. 2

   Step 2

   Cut the tomato and olives into thin slices and chop the parsley.

3. 3

   Step 3

   Mix the milk, half the indicated amount of egg and the flour in a bowl until all the ingredients are combined.

4. 4

   Step 4

   Heat a non-stick pan over high heat. Once heated, pour the mixture into the frying pan.

5. 5

   Step 5

   If you do not have this type of pan, add some oil.

6. 6

   Step 6

   Lower the heat to medium and once the bottom has set, flip the crepe, crack the egg, place it in the center and sprinkle the cheese on the white.

7. 7

   Step 7

   Add the tomato slices along with the olives, season with salt and pepper and add the parsley.

8. 8

   Step 8

   Cover and let it cook until the egg white sets.

9. 9

   Step 9

   Once ready, fold the ends to shape into a square and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Egg, Tomato and Olive Stuffed Crepe can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.