Crêpe Frittata


In this time of staying home, conserving food and getting creative with what we have, sometimes you come across a fantastic combination. Using a couple crêpes as a crust and a small amount of remaining marinara sauce with egg whites, I was able to create a lite yet packed with flavor dish. While my husband and I ate our baked eggs for breakfast, my parents ate the one I made for them as a dinner entrée. So it’s very versatile! Not to mention it’s reminiscent of a margarita pizza, but much healthier!


  • 3 Crêpes (Homemade or Store-bought)
  • 8 Egg Whites
  • 3 tbsp Marinara Sauce
  • 1/4 Cup Parmesan Cheese
  • 1 tbsp Dijon Mustard
  • 1 tbsp Butter
  • 4 Basil leaves, chopped
  • Pinch of Oregano
  • Salt & Pepper

Preheat the oven to 350 degrees. Butter a glass pie dish, then lay two of the crêpes in the dish. Carefully spread a thin layer of the dijon mustard on the crêpe. Top with the next crêpe and then spread the marinara sauce and cheese over the crêpe. Season with the oregano, basil, salt & pepper. Pour in the egg whites. Bake the dish, uncovered, for 15 minutes or until the eggs are no longer wiggling when you touch the dish. You may need to cover at the very end if the crêpes start to brown too much – a little browning is good though as it brings out the sweetness in the crêpe. Sprinkle with additional fresh basil, if desired, slice and serve hot.


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