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Spinach Mushroom Flatbread

Prep Time: 15 minutes

Cook Time: 10-12 minutes

Servings: 2



2 large CrepiniⓇ Egg Wraps with (Cauliflower or Gluten-Free Grains)
1½ teaspoons extra virgin olive oil, divided
1 cup fresh spinach
2 ounces (½ cup) Taleggio or Fontina cheese, thinly sliced
½ cup Portobello mushrooms, stems removed & diced
1 tablespoon red onion, sliced thin
¼ teaspoon fresh thyme leaves, for serving



  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Place Crepinis on baking sheet. Fold two sides towards the center to create a rectangular shape. Brush tops with 1 teaspoon olive oil.
  3. Place in oven and bake until slightly crisp, about 5 minutes.
  4. Remove Crepinis from the oven and top each with spinach, cheese, mushrooms, and red onion. Drizzle tops with remaining ½ teaspoon olive oil.
  5. Place back into the oven and bake until cheese is melted, 5-7 minutes. Remove from oven and top with thyme leaves. Serve warm.


Nutritional information (per serving) 

Calories: 180 Total Fat: 14g Cholesterol: 68mg Sodium: 330mg Total Carbohydrates: 2.1g Protein: 11.3g


Tips and Tricks

You save over 28g of carbs per serving by substituting flatbread with Crepinis!



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