Egg Crepe Manicotti

Delicious Manicotti dish with non-traditional noodles. Great for low-carbers, but non-dieters love it too! I like food with lots of garlic, so feel free to reduce it down.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 6  eggs
• 16  ounces part-skim ricotta cheese
• 1  small yellow onion
• 1  tablespoon olive oil
• 2  tablespoons  fresh minced garlic
• 1  teaspoon basil
• 1  teaspoon garlic powder
• 1  teaspoon oregano
• 1  teaspoon parsley
• 1 (12 ounce) jar  marinara sauce
•  mozzarella cheese

Directions

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.