Egg “Crepes” w/Sautéed Mushrooms, Pasilla Peppers, & Onions {Whole30}

I’ve been trying to come up with tasty healthy breakfasts that are Whole30-friendly… it’s not as tough as I thought.  Turns out all the things I love are pretty close to Whole30-friendly as they are.  Well, except for cheese.  I ♥ cheese.  But I also love feeling great and proving to myself that I have some will power after all.  (Want to see more about Whole30?  Check out my link HERE!)  So, cheese would be grand in this indeed, but since I’m doing Whole30, no queso for me.  Didn’t make a difference anyway… this was so delicious without.  Delicious, light, and healthy.  It was a happy morning ’round here.

I woke up this morning craving an omelet.  So I groggishly stumbled (new word?) into the kitchen to pull out some omelet makings.  Suddenly though, this incredible idea popped into my head.  (Turns out I’m smarter than I thought when zombie-eyed and morning-impaired.)  I thought, “Crepes!!  Why not crepes!?  Egg crepes!”  So I got on this mission to create what would feel like a crepe, but would be only eggs and veggies.  I sautéed up the goodness that was originally bound for omelet-land, whisked up some eggs, and rolled up what I now think is one the most creative and tasty things I’ve eaten all month.  I love that some of the best ideas are ones that weren’t planned… 🙂

I knew this was going to be good the second it was conjured up, so I busted out my camera, my little pencil, and started documenting.  I am so happy I did.  This one is well-worth sharing 😉

You can use any fillings you have on hand.  A caprese version would be divine (I’m a fool for anything tomato-basil, this we know), a spinach-mushroom combo, some ricotta-asparagus, or a southwestern-inspired one as I have here.  I always have some green chiles on hand… I love them.  If you have pasilla (or poblano), great… if you don’t, use what you have.  Any mild green pepper will work.   The rest of the filling is just standard go-to goodness… mushrooms, onion, and ghee.  Yum.

makes 3 ‘crepes’

INGREDIENTS

for filling…

1 cup sliced mushrooms (white or crimini)

1/2 cup chopped yellow onion

1/4 cup chopped pasilla or poblano pepper (any mild green chile will work)

1/4 cup chopped scallions

1/2 tsp chopped fresh basil

1/4 tsp salt

1/8 tsp black pepper

1 tsp ghee

 

for egg ‘crepe’…

4 eggs

1/8 tsp salt

1/8 tsp black pepper

1/4 tsp ghee

garnish: sliced avocado and halved cherry tomatoes

DIRECTIONS

Slice the mushrooms and chop the onion, pepper, scallions, and basil

Add ghee to a medium-sized pan over medium heat

Stir in mushroom, onion, peppers, salt, and pepper

Sautée for about 5 minutes, stirring often

Add the scallions and basil

Sauté for about 2-3 minutes more

 

Empty filling into a bowl- wipe the pan clean to reuse for the egg ‘crepes’ (less dishes = happiness)

 

Whisk the eggs, salt, and pepper together in a separate bowl

Rub ghee along the bottom of the pan

Turn heat to low- if the heat is too high, the egg will over-cook

Pour just enough egg in the pan to lightly cover the surface (the less egg you use, the thinner the crepe will be)

Roll the pan around to spread the egg along the entire surface evenly- do this a couple of times during cooking to evenly cook the egg

Cook over the low heat for about 3-4 minutes (you can tell it’s ready when the edges are dry and you can pull them up easily like this)

Flip the egg ‘crepe’ onto the other side- I find it easiest to pick the whole thing up with my fingers and turn it over (if it breaks apart, it’s not ready yet… if it is cooked through, it should remain as one whole piece)

Once flipped over, you can use a sptauly or utensil to help flatten the crepe out evenly

Cook for about 1 minute more, then flip ‘crepe’ out onto a cutting board or other working surface

Continue until you’ve finished all crepes

(I didn’t need to re-ghee my pan between crepes, but depending on what kind of pan you’re using, you may want to)

  

Scoop the filling into the center of each ‘crepe’

   

Roll them up tightly, like a burrito with open ends 😉

  

Transfer them to plates, garnish with tomatoes and avo, and enjoy!!

Sprig of basil optional 😉