Breakfast

Crepe with veggies is for Breakfast.

Crepe with veggies takes 10 minutes to prepare.

Crepe with veggies takes 5 minutes to cook.

Crepe with veggies makes 1 servings.

The ingredients for Crepe with veggies are:

Crepe:
1 large egg
1 1/2 tsp. flour
2 tbsp Fat Free Half N Half
2 tsp. fresh basil chopped
1tsp. lemon zest
1/8 tsp. salt
pepper

Filling:
8 pieces canned artichoke hearts chopped
1/3 cup canned spinach chopped
6 tomatoes
1/4 cup shredded Mozzarella cheese (Part Skim)

Here is how you make Crepe with veggies:

1. Spray a 9" pie plate with non-stick cooking pie plate.2. In a medium bowl, whisk together all ingredients for crepe with pepper to taste. 2. Pour mixture into prepared pie plate, tilting to spread evenly.3. Cover pie plate tightly with plastic wrap. Make a small slit in the center of the wrap for air to escape.4. Microwave on high 1minute 20 seconds, turning after 40 seconds twice.5. While it is still in the pie plate, spread filling ingredients in the middle of the crepe and roll up both sides to enclose.6. Microwave on high 30-40 seconds or until cheese is melted.7. Use rubber scraper to slide crepe onto a plate and garnish with lemon wedge or fresh basil. Voila! Serving Size: Makes one large crepeNumber of Servings: 1Recipe submitted by SparkPeople user PRSPLACE.

The nutritional information for Crepe with veggies is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 227.7

• Total Fat: 6.5 g
• Cholesterol: 15.0 mg
• Sodium: 1,144.1 mg
• Total Carbs: 26.2 g
• Dietary Fiber: 3.8 g
• Protein: 18.9 g