Tangy Feta and Egg Breakfast Crepe

It's a tasty and sour breakfast crepe that's filled with tomatoes, fresh spinach, crumbled feta cheese, and sauted red onions. Great for a quick and filling breakfast in the morning.

Ingredients:

• 2 large eggs
• 2 crepes
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped fresh spinach
• 2 tablespoons diced tomatoes
• 1 tablespoon diced red onion
• 1/2 tablespoon olive oil
• Salt and pepper to taste

Instructions:

In a nonstick skillet over medium heat, heat the olive oil

It will take about two minutes of cooking after adding the diced red onion until it turns clear

Add the eggs to a bowl and whisk them together

Add salt and pepper to taste

Mix the eggs with the onions that have been sauted and add them to the pan

While cooking, stir the eggs every so often until they are mostly set but still a little runny

Spread the feta cheese crumbles out on top of the eggs and let them melt a bit

Place the crepes on a clean surface and flatten them out

Spread the scrambled eggs and feta cheese mixture out on each crepe in an even layer

Place fresh spinach and tomato dices on top

To make a neat package, roll up the crepes and fold in the sides as you go

Serve your tangy feta and egg breakfast crepe right away and enjoy it!