BACON AND CHEESE EGG CREPES

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Bacon and Cheese Egg Crepes image

This recipe is based on one from Linda Gassenheimer's book, More Low-Carb Meals in Minutes. She says that the secret to this dish is making eggs into thin crepes. Use a good nonstick skillet for best results. My picky DH really likes it. I make it with turkey Canadian bacon and eggs; 4 large eggs is about a cup. Hint: you can make the crepes ahead, and fill and warm in a microwave oven when needed. Nutrition info per serving: 335 calories, 43.2 grams protein, 7.0 grams carbohydrate, 14.2 grams fat (7.5 saturated), 73 milligrams cholesterol, 1227 milligrams sodium, 0 gram fiber.

Provided by mersaydees

Categories     Breakfast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6

1 cup egg substitute
black pepper, freshly ground
olive oil flavored cooking spray
6 ounces lean Canadian bacon, cut into 1-inch slices
3/4 cup part-skim mozzarella cheese, shredded
1 medium tomatoes, sliced

Steps:

  • Preheat broiler.
  • Prepare a baking sheet by lining with aluminum foil and set aside.
  • In medium bowl, mix egg substitute with pepper to taste. Heat a medium-size nonstick skillet on medium-high heat. Spray with olive oil spray and pour in ½ cup of the egg substitute allowing it to spread to form a thin layer. Cook 2 minutes. Flip and cook 1 more minute.
  • Transfer crepe to prepared baking sheet.
  • Make second crepe by repeating the process with second half of egg mixture.
  • Sprinkle bacon and cheese over crepes. Fold over once and place under broiler about 10 inches from heat. Broil 2 minutes or until cheese melts.
  • Carefully slide onto serving plates, placing sliced tomatoes on the side and serve.
  • Enjoy!

Nutrition Facts : Calories 429.2, Fat 20.1, SaturatedFat 10.7, Cholesterol 100.4, Sodium 2062.7, Carbohydrate 8.7, Fiber 0.7, Sugar 5, Protein 52.2

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