Active time: 20 minutes Total time: 45 minutes
Feast your eyes on these delicately rolled crepes filled with colorful roasted vegetables. The lean, egg-white based crepes give you plenty of protein, and the savory veggies fill you up for a satisfying meal.
Savory Crepes With Roasted Vegetables
- 1 medium red bell pepper, thinly sliced
- 1 cup (160g) onion, chopped
- 1 cup (113g) zucchini, cut into 1/4-inch wide matchsticks
- 1 tablespoon olive oil
- 2 cups (56g) arugula, chopped
- 1/4 cup (20g) shredded Parmesan cheese, divided
- 5 large egg whites
- 1 large egg
- 1 large tomato, chopped
Preheat oven to 400ºF (200ºC).
On a sheet pan, place the peppers, onion and zucchini, and drizzle with olive oil. Toss to coat. Roast for 25 minutes, until the vegetables are tender. Remove from oven and add the arugula to the pan, and toss with tongs; the hot vegetables will wilt the arugula. Let cool slightly, then stir in half the Parmesan. Keep warm.
In a 2-cup measure, whisk the egg whites, egg and remaining 2 tablespoons Parmesan. Place an 8-inch non-stick skillet over medium heat for a few seconds, then spritz with olive oil. Measure 1/4 cup of the egg mixture and pour it into the pan, swirling to evenly coat the bottom. Cook, for about a minute, using a spatula to loosen the edges of the crepe. When the eggs are set and there is just a little bit of shiny raw egg on top, carefully slide the spatula under the crepe and flip, cooking a few seconds more, then hold the pan over a plate and flip the crepe out onto the plate. Repeat the process making 4 crepes.
Place about 1/3 cup of vegetables in each crepe and roll up. Serve warm, garnished with chopped tomato.
Serves: 4 | Serving Size: 1 crepe
Nutrition (per serving): Calories: 142; Total Fat: 7g; Saturated Fat: 2g; Monounsaturated Fat: 4g; Cholesterol: 52mg; Sodium: 192mg; Carbohydrate: 9g; Dietary Fiber: 2g; Sugar: 5g; Protein: 10g