Crepes With Feta Scrambled Eggs & Salsa Recipe

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Crepes With Feta Scrambled Eggs & Salsa
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Ingredients
23
Count
Nutrition
949
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. Crepes:.
  2. Put all the ingredients in your blender, blend for 1 minute.
  3. Scrape down the side, blend for a few seconds until smooth.
  4. Refrigerate for 1 hour.
  5. To Cook:.
  6. Use upside down crepe pan and follow instructions or use a non stick skillet, you do not need oil or fat on the pan.
  7. Pour a little batter in the pan, tilt and turn the pan to evenly cover the bottom of the pan with the batter. Cook over medium heat for a couple of minutes until the bottom is lightly browned. Flip the crepe cook for a few seconds more.
  8. Remove from heat and stack on a plate with wax paper between the crepes.
  9. Zucchini Salsa:.
  10. Brush the zucchini slices with olive oil, fry lightly turn and brown the other side.
  11. Do not over cook, they should still be firm, cool& fine dice.
  12. In a bowl toss together the zucchini, red peppers, tomatoes, fresh coriander, tomato and lime juice, Worcestershire sauce, salt and pepper.
  13. Cover& refrigerate for up to 2 hours.
  14. Yields 2 cups.
  15. Feta Scrambled eggs and filling:.
  16. Heat tomatoes over low heat, stirring occasionally until heated through, set aside, keep warm.
  17. Melt 1 tbsp butter in a skillet and sauté the mushrooms until the liquid has evaporated and mushrooms are golden; set aside.
  18. Add spinach, cover and heat until it has wilted; keep warm.
  19. Melt remaining 1 tbsp of butter in a fresh skillet, pour in eggs and scramble until the are cooked but still very soft.
  20. To Serve:.
  21. Place 8 crepes on a work surface.
  22. Divide the scrambled eggs between the crepes placing them in the center of each crepe.
  23. Spoon on the mushrooms/spinach mixture and sprinkle half of the feta inside the crepe.
  24. Fold one side in and roll up the crepe.
  25. Place 2 crepes on each of 4 WARMED plates.
  26. Top with the zucchini salsa.
  27. Drizzle tomato sauce around the crepes, Sprinkle on the remaining Feta.
  28. Enjoy.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 948.99 Kcal (3973 kJ)
Calories from fat 455.14 Kcal
% Daily Value*
Total Fat 50.57g 78%
Cholesterol 409.57mg 137%
Sodium 2483.05mg 103%
Potassium 990.95mg 21%
Total Carbs 91.61g 31%
Sugars 12.81g 51%
Dietary Fiber 10.19g 41%
Protein 33.98g 68%
Vitamin C 53.7mg 90%
Vitamin A 0.2mg 7%
Iron 8.6mg 48%
Calcium 704.7mg 70%
Amount Per 100 g
Calories 166.58 Kcal (697 kJ)
Calories from fat 79.89 Kcal
% Daily Value*
Total Fat 8.88g 78%
Cholesterol 71.89mg 137%
Sodium 435.87mg 103%
Potassium 173.95mg 21%
Total Carbs 16.08g 31%
Sugars 2.25g 51%
Dietary Fiber 1.79g 41%
Protein 5.97g 68%
Vitamin C 9.4mg 90%
Iron 1.5mg 48%
Calcium 123.7mg 70%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.4
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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