Egg Protein Wrap

This recipe is the perfect office lunch or snack – it’s chock full of protein-y goodness, and super quick to make too!

What you need

2 eggs
4 sun dried tomatoes – diced (or more if you would like)
Sally-Ann Creed® Pecan Nut Oil to cook your egg in (as much as you would like)
½ to 1 round Feta cheese
A generous handful of organic baby spinach
2 Tbsp fFull fat cream cheese
1 tsp Sally-Ann Creed® Mixed herbs
A crack of Sally-Ann Creed®Himalayan salt and black pepper

Let's cook

1. In a small bowl, add your sundried tomatoes and cream cheese
2. Cook your spinach in some olive oil, once the spinach has wilted, remove and add to the bowl.
3. Whisk your eggs
4. Add olive oil to your heated pan, add in the whisked eggs and cook through on both sides.
5. Place your egg wrap on a plate and place your cream cheese mixture down the middle.
6. Serve hot or cold!

Products used in recipe

Pecan Nut Oil

500ml

~~R165,00~~ R115,50

In stock

Black Peppercorns with Grinder (Non-irradiated)

50g

~~R55,00~~ R38,50

In stock

Mixed Herbs

20g

~~R66,00 – R96,00~~
R46,20 – R67,20

Type

Non-Irradiated
Organic

Clear

Himalayan Pink Rock Salt with Grinder

Organic | 120g

~~R111,00~~ R77,70

In stock