Egg Crepe with Leek and Cilantro

As receitas lá de casa
Reviews(1)
Egg Crepe with Leek and Cilantro
52
6
140
30

Description

A light and easy dinner or breakfast these egg crepes are not only vegetarian, but also gluten free. The thinness and delicacy of a crepe with the savory flavor of an omelet, this light dish will keep you full for hours.

Ingredients

  • 1 teaspoon olive oil
  • 3 cilantro sprigs (chopped)
  • 1/2 leeks (finely chopped)
  • 1 eggs (beaten)
  • low sodium salt (to taste)
  • 1 pinch garlic powder

Directions

  1. 1Spread the olive oil over a non-stick skillet using a paper towel and heat it over a medium flame.
  2. 2Once hot, add the leek and the coriander and saute until they are slightly browned.
  3. 3Pour in the egg and distribute it evenly over the skillet.
  4. 4Season the egg with the salt and garlic powder.
  5. 5Once the egg is fully cooked, flip it over like a crepe. Cook for approximately 1 or 2 minutes and remove it from the skillet.
  6. 6Serve sprinkled with cheese and garnished with fresh lettuce.
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NutritionView more

140Calories
Sodium4%DV85mg
Fat15%DV10g
Protein16%DV8g
Carbs2%DV7g
Fiber4%DV1g

PER SERVING *

Calories140Calories from Fat90
% DAILY VALUE*
Total Fat10g15%
Saturated Fat2g10%
Trans Fat
Cholesterol210mg70%
Sodium85mg4%
Potassium200mg6%
Protein8g16%
Calories from Fat90
% DAILY VALUE*
Total Carbohydrate7g2%
Dietary Fiber1g4%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.