Prep Time: 15 minutes
Cook Time: 16-18 minutes
Servings: 4 (12 rolls)
Ingredients
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
Directions
- Preheat oven to 400°F.
- Warm oil in a 12-inch non-stick skillet placed on a stove set to medium heat.
- Add onions to the pan. Cook until translucent, 4-5 minutes.
- Add eggplant, mushrooms, bell peppers, garlic, oregano, salt, and red pepper flakes to the pan and cook until vegetables are soft, 4-5 minutes.
- Remove pan from heat. Stir in sliced olives and sun-dried tomatoes. Set aside and let cool for 10 minutes.
- When ready for assembly, place 2 tablespoons filling in the center of a Crepini. Top with 1 tablespoon cheese.
- Fold in the top and bottom of the wrap (about an inch on each side), then fold sides in, and roll like a burrito.
- 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.
- Brush rolls with olive oil and sprinkle tops with herbs.
- 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.
FEATURED PRODUCTS:
