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Prep Time: 15 minutes 

Cook Time: 16-18 minutes 

Servings: 4 (12 rolls) 



4 small Crepini® Egg Wraps with (Cauliflower, Gluten-Free Grains, or Sweet Potato)
1 tablespoon olive oil
½ cup yellow onion, diced
½ cup eggplant, diced 
½ cup mushrooms, diced
½ cup red bell pepper, diced 
1 tablespoon (3 cloves) garlic, minced
½ teaspoon dried oregano
½ teaspoon kosher salt
¼ teaspoon red pepper flakes
¼ cup sliced canned black olives, drained
2 tablespoons sun-dried tomatoes, minced 
¾ cup shredded Mozzarella, Monterrey Jack, or Cheddar cheese


For Topping 

1 tablespoon olive oil
¼ teaspoon dried oregano
¼ teaspoon dried thyme 



  1. Preheat oven to 400°F.
  2. Warm oil in a 12-inch non-stick skillet placed on a stove set to medium heat. 
  3. Add onions to the pan. Cook until translucent, 4-5 minutes. 
  4. Add eggplant, mushrooms, bell peppers, garlic, oregano, salt, and red pepper flakes to the pan and cook until vegetables are soft, 4-5 minutes. 
  5. Remove pan from heat. Stir in sliced olives and sun-dried tomatoes. Set aside and let cool for 10 minutes. 
  6. When ready for assembly, place 2 tablespoons filling in the center of a Crepini. Top with 1 tablespoon cheese.
  7. Fold in the top and bottom of the wrap (about an inch on each side), then fold sides in, and roll like a burrito.
  8. Place the seam side of the Crepini face down on a baking sheet lined with parchment paper (Note: you can use a toothpick to hold the roll in place if necessary). Repeat process with remaining Crepinis and filling. 
  9. Brush rolls with olive oil and sprinkle tops with herbs. 
  10. Place rolls in oven and bake until crispy, about 8 minutes (alternatively you can place rolls in an air fryer set to 400°F for 5 minutes). Serve warm.