Prep Time: 15 minutes
Cook Time: 10-12 minutes
Ingredients2 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 and diced
1 tablespoon red onion, sliced thin
¼ teaspoon fresh thyme leaves, for serving
For Serving, Optional
Sour cream, salsa, guacamole
- Preheat oven to 400
°F. Line a baking sheet with parchment paper.
- Place Crepini on baking sheet. Fold two sides towards the center to create a rectangular shape. Brush tops with 1 teaspoon olive oil.
- Place in oven and bake until slightly crisp, about 5 minutes.
- Remove Crepini from the oven and top each with spinach, cheese, mushrooms, and red onion. Drizzle tops with remaining ½ teaspoon olive oil.
- 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 & Tricks
You save over 28g of carbs per serving by substituting flatbread with Crepini!