Cottage cheese breakfast wrap: A healthy twist on morning meals

Cottage cheese is often eaten straight from the container, sometimes adding radish or chives. However, I pour it onto a baking tray and bake it, creating a simple base for the wrap. This base is not a tortilla or lavash. This recipe is a delicious breath of fresh air in a traditional breakfast.

When bread runs out at home, or I want a change from regular rolls or bread, I reach for cottage cheese. It is a tasty and healthy substitute for bread, which turns into a wrap after baking.

There's a lot going on inside, as I have guacamole, ham, cheese, rocket, tomato, and even an egg. It's definitely abundant and filling—I don't know anyone who would say they are still hungry after eating this sandwich.

Ingredients:

• 600 grams cottage cheese,
• 1 tablespoon Provençal herbs,
• 1 teaspoon dried garlic,
• ½ teaspoon salt,

Add-ons:

• 85 grams guacamole,
• 2 slices of cooked ham,
• 3 slices of cheddar cheese,
• 15 grams rocket,
• 1 tomato,
• 1 hard-boiled egg.

Preparation:

Step 1. I drain the cottage cheese and transfer it to a baking tray with parchment. I form a rectangle about 25 cm by 30 cm and sprinkle it with Provençal herbs, dried garlic, and salt. I put it in an oven preheated to 200°C. I bake for 30 minutes, then take it out and let it cool.

Step 2. I spread guacamole on half of the baked wrap. I layer slices of cooked ham, cheddar cheese, rocket, and tomato slices. Lastly, I grate the hard-boiled egg. I season to taste with salt and pepper.

Step 3. I fold the wrap, covering the prepared add-ons with the other half. I cut it into smaller portions and serve, decorating it with chopped chives at the end. Enjoy!