The Kitchn: Breakfast (or lunch!), all wrapped up
I have a thing for pinwheel sandwiches; they're just so pretty and such perfect finger foods. What if you could skip the tortilla or traditional wrap and use protein-loaded eggs instead? These wraps take the trifecta of breakfast foods -- ham, eggs and cheese -- and turn them into portable bites that can work as breakfast or lunch.
When I was developing this recipe, I really wanted to use just eggs in the wrappers, but they didn't hold together in the pan and were difficult to flip. Adding some water and just a tiny bit of flour (cornstarch if you want to keep it gluten-free) to the eggs did the trick. These egg wrappers are sprinkled with Swiss cheese, then rolled up with thinly sliced ham and watercress, although you can substitute your favorite tender green like spinach or arugula instead.
These wraps are great at room temperature, so pack them for lunch, a high-protein snack in the afternoon, or before or after a workout.
Ham, Egg and Cheese Wraps
Serves 4
8 large eggs
4 teaspoons water
2 teaspoons all-purpose flour or cornstarch
1/2 teaspoon fine salt
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