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Smoked Salmon Egg Crepe

delishar
Servings 2

Ingredients
  

  • 60 g baby spinach
  • 6 cherry tomatoes halved
  • 4 70g white button mushrooms, sliced
  • 4 slices smoked salmon
  • 4 eggs
  • 2 tbsp olive oil
  • Salt and black pepper

Instructions
 

  • Beat 2 eggs in a bowl.
  • Heat a medium size non-stick pan on medium heat with 1 tbsp olive oil.
  • Add mushrooms, season with salt and black pepper, and cook until slightly browned.
  • Then add spinach, cherry tomatoes, and 1 tsp olive oil to cook until spinach starts to wilt.
  • Remove from heat and transfer to plate.
  • In the same pan over medium-low heat, add 1 tsp oil, swirl to coat pan, and pour in the 2 beaten eggs.
  • Swirl the eggs around the pan to evenly distribute.
  • Allow to cook until top is set and the sides pulls away from pan.
  • Spoon over ½ of the spinach mixture on half of the egg crepe, fold over, and slide it onto a serving plate.
  • Repeat for the other 2 eggs.