Egg Crepes with Spinach and Mushrooms

Source: Salad as a Meal: Healthy Main-Dish Salads for every Season by Patricia Wells
adapted by

2 teaspoons extra-virgin olive oil
6 large mushrooms, cleaned, trimmed, and thinly sliced
sea salt
8 ounces fresh spinach
Freshly grated nutmeg
2 large eggs, at room temperature
2 teaspoons chopped mixed herbs (fresh parsley and thyme or dried oregano) I used chives
2 tablespoons freshly grated Parmigiano-Reggiano cheese
freshly grated pepper
several handfuls of greens, tossed with dressing of choice

In a 10-inch nonstick skillet heat 1 teaspoon of oil over moderate heat. Add the mushrooms, season lightly with salt and pepper, and cook until soft, about 3 to 4 minutes. With a slotted spoon, transfer the mushrooms to a platter to drain. Add the spinach to the skillet with 2 tablespoons of water. Cover and cook until wilted, 1 to 2 minutes. Drain the spinach, chop, and season with salt and freshly grated nutmeg. Or you can use frozen chopped spinach, just make sure to squeeze all the water out of it.

Crack each egg into a small bowl. The egg should be lightly beaten with a fork just enough to combine the yolk and the white well without incorporating air bubbles that might make the crepe dry out. Do not use a whisk. Add 1 tablespoon of water to each bowl.

Warm the crepe pan for a few seconds over high heat. Add 1/2 teaspoon of oil and swirl to evenly coat the pan. Add the egg, tilting the pan from side to side to evenly coat the bottom of the pan. Cook just until the egg is evenly set but still slightly liquid on top, about 1 minute or so. Remove the pan from the heat. Quickly spoon half the spinach, then half the mushrooms, herbs and cheese in the center of the egg crepe to form a strip parallel to the pan. With a fork, carefully fold the crepe over the filling from each side. Tip the pan up against the edge of a warmed plate so that the crepe rolls out browned side up. Season with salt and pepper. Repeat with remaining egg crepe. Serve immediately.