El otro día, cociné una recta nueva para la cena. La encontré en una revista que tengo que se llama "Runner's World," fue muy bien y muy facil para hacer. Es simplemente los crepes de huevo con la espinaca y los champiñones y algunas especias.
Mushroom and Spinach Egg Crepes
Eggs are rich in choline, a nutrient that aids memory. "The crepe is a light envelope for whatever herbs and vegetables you want to put inside," says Wells.
2 teaspoons extra-virgin olive oil
6 large mushrooms, thinly sliced Fine sea salt
8 ounces fresh spinach Freshly grated nutmeg
2 large eggs, at room temperature
2 teaspoons chopped mixed herbs
2 tablespoons Parmigiano-Reggiano cheese Freshly ground pepper
Several handfuls of greens with dressing
In a 10-inch nonstick skillet, heat one teaspoon oil over moderate heat.
Add mushrooms, season with salt, and cook three minutes. Set aside to drain. Add spinach with two tablespoons water. Cover; cook until wilted (two minutes). Drain, chop, and season with salt and nutmeg.
Crack one egg into a bowl; lightly beat with a fork, then add a tablespoon water. Add 1/2 teaspoon oil to skillet on high.
Add egg, tilting pan to evenly spread. Cook until set but slightly wet (one minute). Remove pan from heat.
Place half the vegetables, herbs, and cheese on crepe. Fold sides of crepe over filling. Season with salt and pepper. Repeat with second egg. Serve with tossed greens.
Serves two.
CALORIES PER CREPE: 170
CARBS: 7 G
PROTEIN: 13 G
FAT: 12 G
Eggs are rich in choline, a nutrient that aids memory. "The crepe is a light envelope for whatever herbs and vegetables you want to put inside," says Wells.
2 teaspoons extra-virgin olive oil
6 large mushrooms, thinly sliced Fine sea salt
8 ounces fresh spinach Freshly grated nutmeg
2 large eggs, at room temperature
2 teaspoons chopped mixed herbs
2 tablespoons Parmigiano-Reggiano cheese Freshly ground pepper
Several handfuls of greens with dressing
In a 10-inch nonstick skillet, heat one teaspoon oil over moderate heat.
Add mushrooms, season with salt, and cook three minutes. Set aside to drain. Add spinach with two tablespoons water. Cover; cook until wilted (two minutes). Drain, chop, and season with salt and nutmeg.
Crack one egg into a bowl; lightly beat with a fork, then add a tablespoon water. Add 1/2 teaspoon oil to skillet on high.
Add egg, tilting pan to evenly spread. Cook until set but slightly wet (one minute). Remove pan from heat.
Place half the vegetables, herbs, and cheese on crepe. Fold sides of crepe over filling. Season with salt and pepper. Repeat with second egg. Serve with tossed greens.
Serves two.
CALORIES PER CREPE: 170
CARBS: 7 G
PROTEIN: 13 G
FAT: 12 G
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