Baked cottage cheese wrap: A new twist on breakfast classics

Cottage cheese is often eaten straight from the container, sometimes with added radishes or chives. However, I bake it on a baking sheet to create a simple base for the wrap. This base is not a tortilla or lavash. This recipe is a refreshing twist on a traditional breakfast.

When the bread runs out at home, or I want a change from regular rolls or bread, I use cottage cheese as a tasty and healthy substitute that turns into a wrap after baking.

This wrap contains guacamole, ham, cheese, arugula, tomato, and an egg. It's abundant and filling—I don't know anyone who would still be hungry after eating this.

Ingredients:

      
• 21 oz cottage cheese
• 1 tablespoon Provencal herbs
• 1 teaspoon dried garlic
• ½ teaspoon salt

Add-ons:

          
• 3 oz guacamole
• 2 slices of cooked ham
• 3 slices of cheddar cheese
• ½ oz arugula
• 1 tomato
• 1 hard-boiled egg

Preparation:

Step 1. Drain the cottage cheese and transfer it to a baking sheet lined with parchment paper. Shape it into a rectangle about 10 inches by 12 inches. Sprinkle with Provencal herbs, dried garlic, and salt. Bake in a preheated oven at 390°F for 30 minutes, then let it cool.

Step 2. Spread guacamole on half the baked wrap—layer slices of cooked ham, cheddar cheese, arugula, and tomato. Finally, grate the hard-boiled egg on top. Season to taste with salt and pepper.

Step 3. Fold the wrap, covering the fillings with the other half. Cut into smaller portions and serve, garnished with chopped chives. Enjoy!