Prep Time: 15 minutes
Cook Time: 10-12 minutes
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
- Preheat oven to 400
°F. Line a baking sheet with parchment paper.
- Place Crepinis 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 Crepinis 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 and Tricks
You save over 28g of carbs per serving by substituting flatbread with Crepinis!