th-Breakfast Egg Wraps

Breakfast Egg Wraps

Courtesy of Suzie Durigon

Breakfast Egg Wraps

We bet you’ve never made wraps like this before!! The nutritional boost from Conestoga Farms eggs plays double duty – in the wraps and as a filling! Make this for someone you love today! 

Yield: 6 servings 

Ingredients

  • 6 Conestoga Farms Free Range Eggs 
  • 1 cup green lentils (rinsed with cool water) 
  • 2 cups boiling water 
  • 1/3 cup cottage cheese 
  • 1 tbsp olive oil 
  • Salt and pepper 
  • Fresh spinach 
  • Turkey bacon 

Instructions:

  1. Pour the lentils into a mixing bowl. 
  2. Pour boiling water over the lentils and let them sit for 20 minutes. 
  3. Transfer the water and lentils to a blender; add 1 Conestoga Farms Free Range Egg and blend to combine. 
  4. Blend on high speed until you have a smooth consistency. This can take up to 2 minutes depending on your blender. 
  5. Oil a skillet, heat it up, and pour some batter onto the hot pan. 
  6. Spread the batter out thin and even, cook until browned on the bottom and then flip; continue until all of the batter has been used. 
  7. Transfer to a plate and let them cool (place unused wraps into freezer bags and store in fridge for up to 4-5 days or freeze…warm before using to make pliable). 
  8. Prepare scrambled eggs by mixing 5 Conestoga Farms Free Range Eggs and cottage cheese in a bowl until combined; season with salt and pepper to taste; cook in a medium skillet coated with oil until set. 
  9. Put together breakfast wraps by adding prepared scrambled eggs, spinach and turkey bacon in the middle of each wrap; roll up to secure filling and serve.