Start your day with these delicious low-carb savory breakfast crepes packed with protein and veggies. These crepes are easy to make and perfect for those following a low-carb diet. With a prep time of just 20 minutes, you can quickly whip up a nutritious meal to kick-start your day. The crepes are filled with a flavorful mixture of vegetables and protein-rich ingredients, making them a satisfying and healthy breakfast option. Enjoy these crepes hot off the stove with your favorite hot beverage for a fulfilling morning meal.
Ingredients
- 4 eggs
- 1 cup almond flour
- 1/2 cup unsweetened almond milk
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 bell pepper, thinly sliced
- 4 button mushrooms, sliced
- 1 cup fresh spinach
- 4 slices cooked bacon, crumbled
- 1/2 cup shredded cheddar cheese
Directions
- In a mixing bowl, whisk together eggs, almond flour, almond milk, Parmesan cheese, salt, and black pepper until well combined.
- Heat olive oil in a non-stick skillet over medium heat. Add the chopped onion, bell pepper, and mushrooms. Cook for 5 minutes until vegetables are tender.
- Add fresh spinach to the skillet and cook for an additional 2 minutes until wilted.
- Remove the vegetables from the skillet and set aside. Wipe the skillet clean.
- Return the skillet to medium heat and lightly coat with cooking spray or oil.
- Pour about 1/4 cup of the crepe batter into the skillet, swirling it around to coat the bottom evenly. Cook for 2 minutes until the edges start to turn golden brown.
- Flip the crepe using a spatula and cook for another 1-2 minutes until cooked through. Repeat with the remaining batter.
- To assemble the crepes, divide the cooked vegetables evenly among the crepes. Sprinkle crumbled bacon and shredded cheddar cheese on top.
- Fold the crepes over the filling and serve hot.
- Enjoy your delicious low carb savory breakfast crepes!
