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United States, Americas · Sous Vide-Style Spinach and Cheese Egg Bites

Egg Bite Flatbread Wrap with Spinach, Feta and Tomato

The egg-bite duo of eggs and cottage cheese, blended and baked into a thin, high-protein flatbread, then rolled up with spinach, tomato and feta: the viral brunch wrap.

ServingsServes 2
Total cooking time34 min
DifficultyEasy
About servingsBake the egg batter until fully set with no wet spots (71°C). Refrigerate leftovers within 2 hours.

Method

  1. Preheat the oven to 190°C (170°C fan) and line baking trays with baking paper (23×33 cm ×2: tray size × number of trays, one per serving).

    oven

  2. Blend the eggs, cottage cheese, Parmesan, garlic powder, oregano and pepper for , until completely smooth and pourable, with no curds left.

    Add in this stepLarge eggs 4Cottage cheese (full-fat) 200 gParmesan, finely grated 20 gGarlic powder ½ tspDried oregano ½ tspBlack pepper to taste

  3. Pour one serving of batter onto each tray and tilt the tray or use a spatula to spread it into an even rectangle about 22×30 cm and 3–4 mm thick. Uneven batter burns where it is thin and stays wet where it is thick.

  4. Bake in the oven for (batches: 1; bake no more than 2 trays at a time and swap their positions halfway). It is ready when the whole surface is set with no wet patches and the edges are golden. If egg sticks to your finger when you press the centre lightly, bake 2–3 minutes more.

    oven

  5. Let it cool on the tray for , then slowly peel off the baking paper. It firms up as it cools, which makes it easier to roll.

  6. Thinly slice the tomato and red onion and crumble the feta. Lay the flatbread golden side down, arrange the spinach, tomato, onion and feta along one long edge and drizzle with the olive oil. Roll up tightly like a burrito and cut in half on the diagonal.

    Add in this stepFresh baby spinach 60 gTomato 160 gFeta cheese 60 gRed onion 20 gExtra virgin olive oil 2 tsp

Cook's tip

Blend the cottage cheese until really smooth so the flatbread is supple and doesn't tear. Always use baking paper or a silicone mat. Baked flatbreads keep, cooled and wrapped, for 3 days in the fridge; warm them in a dry pan before filling. Ham or smoked salmon are great additions.

Cooking it at camp

Bake the flatbreads at home, cool them, wrap them and pack them in the cooler. At camp, warm each one in a dry cast-iron pan for 30 seconds per side, then fill and roll. Keep the cooler below 5°C.