High-protein breakfast wrap with scrambled eggs and cottage cheese

• 2egg
• 75 gcottage cheese
• 1low-carb wraps(low-carb or wholegrain wraps)
• ¼avocado(flesh sliced)
• 50 gcherry tomatoes(halved)
• ½red bell pepper(small, deseeded and finely diced)
• ¼red onion(finely diced)
• ½ tbspolive oil
• ½ tspsmoked paprika
• ¼ tspcumin(ground)
• ½ tsplime(freshly squeezed)
• 2 ½ gcoriander(fresh, roughly chopped)

Instructions

1. 1

   Heat the ½ tbsp olive oil in a non-stick pan over medium heat. Soften the ¼ red onion and ½ red bell pepper for 3 to 4 minutes, then toast the ¼ tsp cumin and ½ tsp smoked paprika briefly until fragrant.

2. 2

   Whisk the 2 egg with a pinch of pepper and pour them into the pan. Push the mixture from the edge to the centre with a spatula for about 2 minutes, until creamy and just set.

3. 3

   Take the pan off the heat and fold the 75 g cottage cheese into the warm scrambled eggs. It makes them extra creamy and noticeably lifts the protein. Season with salt and pepper.

4. 4

   Warm the 1 low-carb wraps briefly in a dry pan or toaster until soft and pliable.

5. 5

   Spread the scrambled eggs down the centre of the 1 low-carb wraps. Top with ¼ avocado, 50 g cherry tomatoes and 2 ½ g coriander, then drizzle with ½ tsp lime.

6. 6

   Fold in the sides, roll up tightly from the bottom and serve seam-side down. For on the go, wrap in baking paper and cut in half.

Nutrition per 100 g