Breakfast doesn't need to be complicated to be nourishing. These simple tortilla rolls combine soft eggs, creamy cottage cheese and fresh parsley for a quick, wholesome meal. Whether you prep them ahead or let children assemble their own at the kitchen table, they make breakfast time more egg-citing!
Ingredients
6 free-range eggs
200g cottage cheese
4 tortilla wraps
1 small handful fresh flat-leaf parsley, finely chopped
Directions
Place the eggs in a saucepan, cover with cold water and bring to a boil. Cook until the yolks are firm and set through, then drain and cool immediately in cold water.
Finely chop the fresh parsley
Peel the cooled eggs and mash them evenly with a fork to remove any large lumps, or use a mixer for a smoother texture.
Add the cottage cheese and chopped parsley to the eggs, stirring until combined.
Fill the wraps with the mixture, roll them up tightly and cut each roll into inch-thick slices.
