This is a healthy low calorie meal that's grain free, vegetarian and low fat. I made this one for breakfast but they would also be good for lunch or dinner. You could add shredded chicken breast, cooked chicken or turkey mince, sardines, anchovies, smoked oysters, cottage cheese or crumbled feta to the filling if you needed it to be a bit more sustainable.
2 tbs egg white powder plus 4 tbs water or 2 egg whites
Sprinkle salt and pepper
1/3 tsp massel stock powder
Splash of dried parsley or fresh chopped.
Mix all ingredients until smooth then pour onto a pre heated crepe pan and cook like a crepe. Place onto a plate and keep warm while you prepare the filling
1 tbs olive oil
1 cup finely chopped cabbage
½ cup grated carrot
½ sliced onion
1 chopped tomato
1 tsp dried mixed herbs
½ fresh garlic clove chopped
Fresh ginger to taste
Sea salt and pepper to taste – I recommend Himalayan or Celtic sea salt.
Add the olive oil to hot fry pan then wipe it with a piece of paper towel to distribute the oil and wipe excess out.
Add the cabbage, carrot and onion and turn down the heat so that it sauté’s and does not burn, keep stirring until it is nice and soft. Add the remaining ingredients and cook until it is all soft but not too wet.
Spoon onto the egg crepe. Fold the ends in then fold the long sides over the top, turn so that it does not open up.
Serve with salad, avocado and a cup of green tea for a healthy and happy breakfast.