I’m always looking for new ways to have my eggs in the morning. I’m never bummed on my standard ghee-free egg with avo or simple scramble, but sometimes, a little variety is nice. And I’m not always in the mood for a hefty three-egg omelet. Sometimes, but not always. That’s where a little dude like this comes in handy. A one-egger wrap that holds goodies just as a crepe or omelet would, but much much lighter. And bonus, it looks fancier than it actually is, so people will think you made ’em something special or something. 😉
I whipped this little one up this morning as a quick brecky before I ran off to work. For the man, I loaded it with provolone cheese too… drool. For mine, I just had a little dairy-less version with sautéed asparagus, red onion, and avocado. Despite the cheeseless-ness, it was still perfectly pleasing… just what I wanted. Want more ideas for egg “crepes” (or if you prefer, super thin rolled up omelets?). See this one HERE… or fill them with your fave omelet makings instead!
per crepe… double or triple as needed
INGREDIENTS
1 egg
2 asparagus spears, chopped
1/4 red onion, chopped
1/4 avocado, sliced
3-4 slices cheese, if using (provolone or jack works well)
1/8 tsp salt, divided in half
1/8 tsp black pepper, divided in half
1 tsp ghee or butter, divided in half
optional toppings: pesto, salsa, red pepper flakes, or fresh basil
DIRECTIONS
Break or cut the bottom ends off of the asparagus spears
(They’ll naturally break where needed- those ends are tough to chew!)
Chop asparagus and red onion
Melt 1/2 tsp ghee or butter in a small pan over medium heat (omelette pan works great)
Add the asparagus, red onion, and half the salt and pepper (approx a pinch, or 1/16 tsp)
Saute for about 5 minutes, stirring every so often, until asparagus are cooked to your liking
Meanwhile, Add the egg and remaining salt and pepper to a small bowl
Whisk with a fork
Once veggies are done, remove them from the pan and give the bottom a quick cleaning or wipe
Add the remaining 1.2 tsp of ghee or butter, this timesaver a low-medium heat
Roll the pan around until the bottom is coated
(You may need to add more ghee/butter, depending not the size of your pan)
Pour the whisked egg into the pan rolling it around to thinly coat the entire surface
You may have to pick it up and tilt it in a full circle to really spread it out…
Since the egg is so thin, it will cook quickly
Use a spatula or other utensil to lift the edges…
Once they come up easily, it’s ready to be flipped
Flip that little dude over
This can be done a few ways…
If you have mad skills, you can do that fancy toss-in-the-air thing
If you don’t, you can do one of these:
1- plop it out on a plate, and then flip it back in the pan
2- use your fingers to lift it all up and flip it
If it’s breaking and falling apart on you, it’s not ready…
once cooked all the way through, the whole thing should stay together 🙂
If using cheese, add a few slices along the center
Then top add the sautéed asparagus and red onion
Lay some sliced avocado over the top
(Do this after the cheese is melted so the
avo doesn’t get too hot- hot avo is weird, if you ask me) 😮
Slide the whole thing out onto a cutting board or plate
Roll it up like a little taquito
That’s it!
Top with whatever you like and enjoy 🙂
