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Breakfast
Egg Wrap with Cheese and Zucchini Slices
A hearty and quick take on a nutritious breakfast or snack—eggs as your base, layered with thin zucchini slices, tomatoes, and melted cheese.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Slice your young zucchini thin using a mandoline or vegetable peeler.
2
Heat a skillet with just a touch of oil and lay the zucchini slices in.
3
Pour in your eggs and spread them across to make it easier to flip.
4
Season with whatever spices you like.
5
Cover with a lid and cook on medium heat for about 5 minutes.
6
Shave your cheese thin and slice the tomatoes. Layer them over the egg pancake.
7
Fold the pancake in half and cover again for another 3 to 4 minutes—until the cheese melts through.
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