Spanakopita breakfast wraps

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the Egg Base: Blend the cottage cheese until smooth. In a large bowl, whisk all but one of the eggs, then fold in the blended cottage cheese. Season generously with salt and pepper. Separate the remaining egg, adding the yolk to the mixture and reserving the white. Pour the mixture into a parchment-lined baking tray and bake at 180°C fan for 15 minutes until puffed and golden. Rotate the tray and bake for an additional 5 minutes.

Step 2

Sauté Aromatics: While the egg base is baking, finely dice the onion and garlic. Heat olive oil in a frying pan over medium heat, add the diced onion and garlic with a pinch of salt, and cook for 10 minutes until soft and just golden.

Step 3

Prepare Spinach Filling: Wilt the spinach by pouring boiling water over it in a colander. Once cool enough to handle, squeeze out excess liquid and roughly chop. Add the spinach to the pan with the softened onion and garlic. Stir in chopped dill, mint, lemon zest, and crumbled feta. Season generously.

Step 4

Assemble Wraps: Cut the baked egg sheet into even rectangles. Warm the tortillas until soft. Place an egg slice in the center of each tortilla, top with the spinach-feta mixture, fold in the sides, and roll up tightly like a burrito.

Step 5

Toast Wraps: Heat a dry frying pan over medium heat. Place the wraps seam-side down and toast until golden and crispy. Flip and toast the other side.