A quick and easy recipe, great for breakfast or snack, with simple ingredients: eggs, spinach and low-fat ricotta cheese (you can make it at home). 

Savory Spinach Ricotta Crepes (for South Beach Phase 1) | Dietplan-101

Yields: 1 serving

For crepe:

  • 2 eggs (or 1/2 cup egg substitute)
  • 1 tbsp water
  • 1/2 tsp vanilla extract
  • 2 tbsps low-fat ricotta cheese
    pinch of salt

For Filling:

  • 1 tbsp olive oil
  • 1 clove garlic (minced)
  • 1/4 cup chopped spinach
  • salt & pepper (to taste)
  • 3 tbsps low-fat ricotta cheese
 

Directions:

  • Combine all ingredients for crepe in a bowl and whisk until smooth.
  • Preheat olive oil in a large (12.5-inch/32-cm) non-stick skillet.
  • Sauté garlic and spinach, season with salt and pepper.
  • Add in ricotta cheese and mix well. Transfer the filling to a bowl and clean the skillet.
  • Preheat the skillet over medium heat and lightly coat with some olive oil.
  • Pour in the egg mixture and swirl to cover the bottom of the pan.
  • When the bottom is golden brown and the top is cooked, top with spinach ricotta mixture and roll up.
  • Cut the crepe into 2 portions and transfer gently to a serving plate.
  • Top with some extra ricotta cheese and serve warm.
 

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