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 and diced
1 tablespoon red onion, sliced thin
¼ teaspoon fresh thyme leaves, for serving

For Serving, Optional

Sour cream, salsa, guacamole 


  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Place Crepini 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 Crepini 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 & Tricks

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


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