Egg crepes stuffed with quinoa, tomatoes, arugula and parsley
Course Breakfast
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Total Time 35 minutesminutes
Servings 6(click to scale)
Calories 330kcal
Ingredients
3cupcooked quinoa
12eaegg
3/4tspkosher salt
2Tbspcanola oil
12ozfresh cherry tomatoeshalved
1 1/2ozfresh arugula
1/4cupfresh parsleychopped
1 1/2Tbspextra virgin olive oil
1 1/2Tbspfresh lemon juice
1/8tspground black pepper
Instructions
Cook quinoa according to recipe and set aside.
Whisk eggs with 1/2 of the salt. Heat a 12" non stick skillet over medium heat and drizzle in 1 tsp oil for each egg-crepe. Swirl oil in the pan and pour 1/2 cup of the eggs into pan. Swirl pan to evenly coat the bottom and cook until egg is set. Remove from pan and continue to cook each crepe.
Mix together cooked quinoa with remaining ingredients. Toss well and hold at room temperature. Stuff each crepe with 1 cup filling and gently roll egg-crepe to form a "burrito".