Egg, cheese & parsley tortilla rolls
Published: · Updated:
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!
- Prep
- 10 mins
- Cook
- 10 mins
- Total
- 20 mins
- Yield
- Serves 4
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.
