Egg Crepes with Fresh Salsa

3		large eggs
1		large bunch of fresh spinach
1/4  cup		almond milk or milk alternative of your choice
1/4  cup		frozen peas
1/4  cup		fresh parsley, chopped
1  tablespoon		Extra virgin olive oil or avocado oil
1  dash		Salt & pepper to taste
1		medium tomato, diced
1  tablespoon		diced onion
1		avocado, diced
1/4  cup		fresh cilantro, chopped
1  pinch		of cumin
1  ounce		Salt & pepper to taste

Tip: Click on the ingredient links to learn the nutritional information for all the Egg Crepes with Fresh Salsa ingredients. The serving size for any ingredient in Egg Crepes with Fresh Salsa may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Lightly sauté spinach. Drain off any excess liquid.

Add peas to spinach and cook over medium-low heat. Remove pan from heat, add salt & pepper.

In a small bowl whisk eggs & milk.

Heat oil in a medium skillet. Add egg mixture.

As the eggs being to set sprinkle with parsley. Add the spinach & peas to one half of the egg crepe. When bottom of eggs is lightly browned, flip the other half of your egg crepe over filling.

Serve with fresh salsa!