Spinach Crepes with Scrambled Eggs

Ingredients

• Spinach1 cup (30 g)
• Oats5 tablespoon (50 g)
• Egg3 count (165 g)
• Milk1/2 cup (120 ml)

Instructions

1. 1

   Step 1

   If you don't have oat flour, you can blitz oats until you get oat flour.

2. 2

   Step 2

   Add 1/3 of the egg, oat flour, milk and spinach to a blender cup and blitz until smooth.

3. 3

   Step 3

   Heat a non-stick pan over medium heat. Once heated, add the mixture and spread.

4. 4

   Step 4

   Cook for 30-60 seconds or until the bottom is set. Use a spatula to fold in half and then fold again until it looks like a triangle.

5. 5

   Step 5

   Repeat until the mixture is finished.

6. 6

   Step 6

   Use the same pan for the scrambled eggs.

7. 7

   Step 7

   While heating, beat the eggs in a bowl and salt and pepper to taste.

8. 8

   Step 8

   Once heated, cook over medium-low heat, let set and then scramble until cooked as desired. Turn off and set aside.

9. 9

   Step 9

   Stuff the crepes with the scrambled eggs and serve on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Spinach Crepes with Scrambled Eggs can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.