Super Easy Egg Wraps

I love wraps. Who doesn’t? Here I’ve put together this super easy egg wrap with a few easy-to-find ingredients for a scrumptious and nutritious treat.

Ingredients

• 2 eggs
• Italian Herbs (fresh or dried), as preferred
• Avo (mashed or sliced, as preferred)
• Cottage cheese (I use fat free). You can swap out for cream cheese if you want a higher fat-based brekkie)
• Baby spinach
• Sundried tomatoes (optional)
• Salt, as preferred

Directions

1. Chop up sundried tomatoes (if the tomatoes are too hard, you can pre-soak them)
2. Beat the eggs with a fork.
3. Mix chopped/dried herbs, salt, eggs and dried tomatoes together in a bowl/jug. Add to large-ish pan to make a pancake. Do not stir once poured into pan. Leave as is until colour underneath is light brown, then flip over. It should be super flat, like a pancake.
4. Once done, add egg to plate and spread a layer of mashed/sliced avo, cottage cheese and baby spinach.
5. Roll up into wrap and eat, eat, eat.

Hint: You can add a tortilla if you want. If so, lightly warm it up on the pan just before frying the egg pancake. Then place on a plate and add the egg pancake to construct your brekkie from Step 4.