Egg Wrap

By Josephine
  • Cook: 20 min
  • Servings: 2
  • Level: Medium

Ingredients

  • 3 large eggs
  • 2 fresh herbs (basil, mint and/or coriander)
  • 80 g Apetina® Classic Block (or you may use cubes in oil or brine)
  • 1 avocado
  • 2 slices serrano ham
  • 1 tsp milk
  • 1 tsp lemon juice
  • salt and pepper
  • butter or oil for frying

Twist

You may substitute the homemade cheese spread with regular or flavoured cream cheese.

Serving

You can easily bring the wrap for lunch, simply wrap it in a piece of parchment paper and bring it with you.

These egg wraps are perfect for busy days – a quick meal which is filling and nourishing at once.

You can even make the egg wraps in advance, and you may double the recipe and keep extras in the fridge for up to 3 days. That way you always have an easy and healthy meal at hand. The filling can be varied, turning it into a different meal every time. Add different vegetables and herbs to the creamy white cheese or add fried chicken and tomatoes for a heavier meal.

Instructions:

In a bowl combine eggs, one handful of chopped herbs, a pinch of salt and some fresh pepper and whisk together thoroughly. Heat a pan and a knob of butter. Pour in half of the egg mixture and spread evenly on the entire surface of the pan by slowly moving the pan in circles. Fry the egg wrap over medium heat until golden and set, turn to the other side and fry for another minute or so. Repeat with the remaining egg mixture to make a second wrap.

Now prepare the filling. Use the hot pan and fry the serrano ham until crispy. In a bowl combine white cheese, the rest of the herbs, lemon juice and milk and use a fork to mash it into a creamy spread. Divide the filling into each of your egg pancakes and wrap it up. Now enjoy.