Chop the parsley.

Lightly wilt the spinach in a pan. Add the peas to the same pan as the spinach and gently cook. Remove from the heat and season with salt and pepper.

Whisk together the eggs. Heat a non-stick pan and put in eggs.

As the eggs begin to set, sprinkle them with the chopped parsley. Place the spinach and peas in the middle. When the bottom of the eggs is lightly browned, gently fold the crepe in half.

Finely dice tomato and avocado and finely slice the spring onion. Mix together and add to the crepe. Yummy!