HERB PANCAKE WRAPS WITH GOAT'S CHEESE
Replace flour tortillas with thin omelettes, then pile high with tasty vegetarian toppings for a low-calorie lunch - enjoy warm or cold
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 18m
Number Of Ingredients 11
Steps:
- Heat 1 tsp oil in a frying pan and add the spring onions and courgette. Cook, stirring frequently, to soften the courgette and drive off any excess moisture. Tip the veg into a bowl and wash the pan.
- Beat an egg with 1 tbsp water, half the herbs and some black pepper. Heat the remaining oil in the frying pan, pour in the egg mixture and swirl the pan to set it thinly on the base. Cook for a couple of mins, tip onto a plate and repeat with the other egg, 1 tbsp water and remaining herbs.
- Spread the goat's cheese down the centre of each pancake and top with the courgette mix, scatter over the tomatoes, olives and baby kale, then roll up and cut in half. Alternatively, spread the goat's cheese over the pancakes, top with the filling and serve open. Eat with some radishes on the side, if you like.
Nutrition Facts : Calories 254 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 0.8 milligram of sodium
BREAKFAST WRAPS
We like quick and simple morning meals during the week, and these wraps are great when prepared ahead of time. With just a minute in the microwave, breakfast is ready. -Betty Kleberger, Florissant, Missouri
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, whisk the eggs, milk and pepper. In a large skillet, heat oil. Add egg mixture; cook and stir over medium heat until eggs are completely set. Stir in cheese and ham. , Spoon egg mixture down the center of each tortilla; roll up. Freeze option: Wrap cooled egg wrap in foil and freeze in a freezer container. To use, thaw in refrigerator overnight. Remove foil; wrap tortilla in a moist paper towel. Microwave on high until heated through, 30-60 seconds. Serve immediately.
Nutrition Facts : Calories 436 calories, Fat 24g fat (10g saturated fat), Cholesterol 364mg cholesterol, Sodium 853mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 0 fiber), Protein 25g protein.
GOAT CHEESE, BACON, AND SCRAMBLED EGG BRUNCH WRAP
We love scrambled egg sandwiches and I'm always putting new combos together. This one's flavor profile is perfect for brunch. It's sweet, savory, salty, tart, and fresh. You can make one or a bunch.
Provided by FrackFamily5 CA->CT
Categories Main Dish Recipes Sandwich Recipes Wraps and Roll-Ups
Time 15m
Yield 1
Number Of Ingredients 7
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain on paper towels.
- While bacon cooks, spray a small skillet with cooking spray; warm over medium-high heat. Whisk egg in a bowl. Pour into the skillet; cook, stirring frequently, until scrambled and set, about 5 minutes.
- Heat tortilla in a microwave until soft and pliable, about 15 seconds.
- Spread goat cheese evenly over the tortilla. Layer olives, 1 slice of bacon, egg, spinach, and remaining bacon slice in the center of the tortilla. Wrap up and serve.
Nutrition Facts : Calories 410.8 calories, Carbohydrate 21.9 g, Cholesterol 224.6 mg, Fat 27.5 g, Fiber 2.1 g, Protein 19.4 g, SaturatedFat 9.9 g, Sodium 1131.5 mg, Sugar 2.2 g
BREAKFAST EGG WRAP WITH GOAT CHEESE AND WATERCRESS
Up your egg game! Ming Tsai shows us how to transform the traditional omelet into a delicious high-protein wrap stuffed with good-for-you ingredients. Perfect for on-the-go breakfasts!
Provided by Ming Tsai
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add the scallion whites, half of the scallion greens (save the other half for garnish) and the jalapeno and cook, stirring, 1 to 2 minutes. Scrape half the vegetables into a small bowl and set aside; leave the remaining vegetables in the skillet.
- Meanwhile, in a medium bowl, whisk together the eggs, rice flour, cilantro and water. Season with salt and pepper. Pour half the egg mixture over the vegetables in the skillet. Mix so everything is combined and cook over medium heat until the bottom is golden brown, 1 to 2 minutes. Flip and cook until the other side is golden brown. Turn the egg wrap out onto a cutting board. Repeat this with the remaining cooked vegetables and egg mixture.
- In a medium bowl, combine 2 tablespoons oil, lemon juice and salt and pepper to taste. Whisk to combine, add the watercress and toss to coat evenly with the dressing.
- To assemble, spoon half the goat cheese over each wrap and lay the watercress salad on top. Fold the wrap over the filling like a burrito, sprinkle with the reserved scallion greens, and enjoy hot.
BEET & GOAT CHEESE BREAKFAST EGG WRAPS
These egg wraps really are so fantastic. Just 3 ingredients and you have yourself a low carb, gluten free, robust wrap that will take any filling you like.
Provided by Russell James
Categories Breakfast
Number Of Ingredients 7
Steps:
- Place a frying pan on a medium heat and add a little coconut oil.
- Crack both eggs into a bowl, add the coconut flour and salt and whisk until smooth.
- Pour the eggs into the pan, moving it around, so it forms a perfect circle. Place back on to the heat for 2 to 3 minutes.
- After a couple of minutes the wrap should be done on one side and can be flipped.
- Finish off the second side, so both have a slight browning to them. The wrap should be pliable.
- Spread the mayo on the wrap, then on half of the wrap add the arugula and diced beet. Crumble the goat cheese on top and season with a couple of grinds of pepper if desired.
- Roll the wrap away from you, pulling it in as you roll so it's fairly tight. It should hold nicely.
- Cut on an angle and serve immediately.
Nutrition Facts : Calories 344 kcal, Carbohydrate 10 g, Protein 18 g, Fat 26 g, SaturatedFat 9 g, Cholesterol 345 mg, Sodium 954 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
GOAT CHEESE AND WATERCRESS SANDWICHES
Provided by Kimberly Kennedy
Categories Cheese Dairy Herb Nut No-Cook Vegetarian Quick & Easy
Yield Makes 16 triangular half sandwiches
Number Of Ingredients 7
Steps:
- 1. In a medium bowl, fold chopped watercress leaves into goat cheese. Season to taste with salt. Spread mixture evenly over eight slices of bread. Top with remaining eight slices. Butter edges of sandwiches. Cut diagonally in half to make sixteen triangles.
- 2. Place walnuts on a plate. Dip buttered edges of sandwiches into nuts. Arrange sandwiches on a platter. Garnish with watercress sprigs.
- Sandwiches can be made up to four hours ahead. Cover with plastic wrap and chill.
BREAKFAST EGG WRAPS
Enjoy these protein-rich egg wraps filled with mushrooms and tomatoes for a quick, filling and healthy breakfast. It provides iron, folate and fibre.
Provided by Sara Buenfeld
Categories Breakfast, Brunch
Time 12m
Number Of Ingredients 7
Steps:
- Thickly slice half the pack of mushrooms. Heat 2 tsp rapeseed oil in a non-stick pan. Add the mushrooms, stir briefly then fry with the lid on the pan for 6-8 mins. Stir in half the tomatoes then cook 1-2 mins more with the lid off until softened.
- Beat together the eggs really well with the parsley and oats. Heat a drop of oil in a large non-stick frying pan. Pour in a ¼ of the egg mix and fry for 1 min until almost set, flip over as if making a pancake. Tip from the pan, spread with a quarter of the mustard, spoon a ¼ the filling down the centre and roll up. Now make a second wrap using another ¼ of the egg mix and filling. If you're following our Healthy Diet Plan, save the rest for the following day.
Nutrition Facts : Calories 429 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 28 grams protein, Sodium 0.55 milligram of sodium
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