Bacon and Cheese Egg Crepes |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This recipe is based on one from Linda Gassenheimer’s book, More Low-Carb Meals in Minutes. She says that the secret to this dish is making eggs into thin crepes. Use a good nonstick skillet for best results. My picky DH really likes it. I make it with turkey Canadian bacon and eggs; 4 large eggs is about a cup. Hint: you can make the crepes ahead, and fill and warm in a microwave oven when needed. Nutrition info per serving: 335 calories, 43.2 grams protein, 7.0 grams carbohydrate, 14.2 grams fat (7.5 saturated), 73 milligrams cholesterol, 1227 milligrams sodium, 0 gram fiber. Ingredients:
1 cup egg substitute |
black pepper, freshly ground |
olive oil flavored cooking spray |
6 ounces lean canadian bacon, cut into 1-inch slices |
3/4 cup part-skim mozzarella cheese, shredded |
1 medium tomato, sliced |
Directions:
1. Preheat broiler.
2. Prepare a baking sheet by lining with aluminum foil and set aside.
3. In medium bowl, mix egg substitute with pepper to taste. Heat a medium-size nonstick skillet on medium-high heat. Spray with olive oil spray and pour in 1/2 cup of the egg substitute allowing it to spread to form a thin layer. Cook 2 minutes. Flip and cook 1 more minute.
4. Transfer crepe to prepared baking sheet.
5. Make second crepe by repeating the process with second half of egg mixture.
6. Sprinkle bacon and cheese over crepes. Fold over once and place under broiler about 10 inches from heat. Broil 2 minutes or until cheese melts.
7. Carefully slide onto serving plates, placing sliced tomatoes on the side and serve.
8. Enjoy!
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