Egg Crepe Manicotti – a delicious recipe with eggs, ricotta cheese, yellow onion, olive oil, garlic, basil. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Break the eggs into a medium sized bowl and whisk together. Add 3 TB of the ricotta to this mixture, whisking until smooth.
2
Coat a frying pan with nonstick spray and ladle a small amount of the egg mixture into the pan. Swirl the mixture around until it coats the entire pan in a thin layer.
3
Wait until edges begin to dry, flip! Another 30 seconds on that side and remove the crepe to a plate. Repeat until egg mixture is gone.
4
Next, heat the olive oil in the pan, then caramelize the onions and garlic together. Add this, along with the herbs to the remaining ricotta cheese.
5
Spoon the cheese into the center of a crepe, then roll the crepe around it. Place the crepe in a glass baking dish. Repeat with remaining crepes and cheese.
6
Pour sauce over crepes, top with desired amount of mozzarella cheese.
7
Bake for 20-25 minutes. Cheese should be melted and manicotti should be hot throughout.
468
kcal
Calories
34
g
Fat
10
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 6 eggs, 16 ounces part-skim ricotta cheese, 1 small yellow onion, 1 tablespoon olive oil, and more.
Yes, Egg Crepe Manicotti falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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