Light and skinny Southwestern breakfast crepes

Total Time: 30 minutes

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Yield: 6 servings

Ingredients

• pre-made crepes
• 6 eggs (or more)
Southwestern salsa
• 1 cup canned black beans, rinsed and drained
• 1/2 cup canned sweet yellow corn, rinsed and drained
• 1 cup tomato, chopped in small cubes
• 1 red bell pepper, chopped in small cubes
• 1 green bell pepper, chopped in small cubes
• 1/4 cup cilantro, chopped finely
• 2 tablespoons freshly squeezed lime juice
• Salt and pepper to taste

Instructions

1. Make crepes according to this crepe recipe
2. Southwestern salsa. In a large bowl, mix black beans, yellow corn, chopped tomato, chopped bell peppers. Add lime juice and salt and pepper to taste, mix well. Set aside to let the juices combine together.
3. Grease a large skillet (with Pam) and heat it on medium heat until hot. Crack each egg and pour onto the hot skillet. Depending on the size of the skillet you may fry from 2 to 4 eggs at the same time. Do not overcrowd the skillet. Cook until the whites of the eggs solidify and the yolks remain medium-rare. Using a wide flat spatula, transfer eggs onto the plate. Note Make the eggs only right before you are ready to assemble the dish (that is, after you made crepes and the Southwestern salsa), so that they don't get cold.
To assemble:
4. Place a crepe on a plate. Put some Southwestern salsa (you can warm it up or serve it at room temperature) on one half of the crepe. Top with a fried egg. Fold 3 sides of the crepe inwards to form a half-closed, half-open pocket as on the photos.