Spinach and sundried tomato stuffed crepe omelette

Directions

1. Place the spinach in a medium microwave-safe bowl. Heat for 30 seconds to break it up.
2. Add 1 egg and the flour to the bowl containing the spinach. Whisk until the flour is completely dissolved in the mixture.
3. Stir in the other egg.
4. In a medium non-stick skillet, heat oil over medium heat. Using a kitchen brush, spread the oil in the pan.
5. Pour in the egg mixture, cover and cook for 2 minutes or until surface of crepe is completely set. Remove from heat.
6. While the crepe-omelette is cooking, place the cheese and tomatoes in a blender jar. Blend until smooth.
7. Coarsely chop the basil.

 

Slide the crepe-omelette onto a plate. Spread with tomato and cheese and garnish with basil. Roll up and serve.

Recipe developed by Geneviève O'Gleman, Dt. P. Nutritionist.