This easy high-protein egg wrap breakfast can he whipped up in just a few minutes!
The Deets
Easy, high protein halloumi egg wrap that comes together in a few minutes and is a go-to for busy mornings. One thing about cooking with halloumi is you don’t need to add olive oil to the pan. Just place it right into a hot pan and it’ll crisp up nicely. Halloumi is a cheese made from a mixture of goat’s and sheep’s milk, and has a high melting point, so it’s a great cheese to cook with (and mess free!)! Once your halloumi is browned, you can some pesto directly into the pan. I made a homemade pesto (see another recipe here with deets on how to) for this, which is so easy to whip up and store in your fridge for multiple uses. Or, you can use a store bought version. My favorite store bought pesto is from Gotham Greens. This recipe requires minimal effort because once you have your halloumi and pesto in a pan, just pour eggs right over the top. You’ll place a tortilla on top of of all of your ingredients and crisp it up. Once it’s done, just fold it up into sections and your breakfast egg wrap is complete! Feel free to add some additional toppings, I chose avocado, arugula and fresh lemon juice.
Halloumi egg wrap
Ingredients
- A few slices of halloumi
- 2 eggs
- Pesto store bought or homemade This is homemade, but my go to store bought is Gotham Greens
- Tortilla of choice
- Arugula
- 1/2 an avocado
- Squeeze of lemon
- Sea salt
- Pepper
- Red onion
Instructions
- Slice halloumi and add to a medium skillet. Cook for 2-3 min per side and then add in a scoop of pesto.
- Whisk eggs in a bowl and pour overtop the halloumi once it has browned. Turn burner down to low and let cook for about 2 min or until the eggs begin to set. Add tortilla over top. Using a spatula or a plate, flip.
- Add whatever fixins you want on the inside- I did arugula, red onion, avocado and a squeeze of lemon. Fold tortilla and let cook for another 2-3 min or until tortilla is nicely browned on both sides. Slice and enjoy!
