Breakfast Egg Wrap With Goat Cheese And Watercress Recipes

BEET & GOAT CHEESE BREAKFAST EGG WRAPS

Steps:

• Place a frying pan on a medium heat and add a little coconut oil.
• Crack both eggs into a bowl, add the coconut flour and salt and whisk until smooth.
• Pour the eggs into the pan, moving it around, so it forms a perfect circle. Place back on to the heat for 2 to 3 minutes.
• After a couple of minutes the wrap should be done on one side and can be flipped.
• Finish off the second side, so both have a slight browning to them. The wrap should be pliable.
• Spread the mayo on the wrap, then on half of the wrap add the arugula and diced beet. Crumble the goat cheese on top and season with a couple of grinds of pepper if desired.
• Roll the wrap away from you, pulling it in as you roll so it's fairly tight. It should hold nicely.
• Cut on an angle and serve immediately.

GOAT CHEESE, BACON, AND SCRAMBLED EGG BRUNCH WRAP

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain on paper towels.
• While bacon cooks, spray a small skillet with cooking spray; warm over medium-high heat. Whisk egg in a bowl. Pour into the skillet; cook, stirring frequently, until scrambled and set, about 5 minutes.
• Heat tortilla in a microwave until soft and pliable, about 15 seconds.
• Spread goat cheese evenly over the tortilla. Layer olives, 1 slice of bacon, egg, spinach, and remaining bacon slice in the center of the tortilla. Wrap up and serve.