Energise your day with Courgette Breakfast Wraps, a protein-packed morning boost. These wraps provide essential amino acids for sustained energy and stable blood sugar levels. With high-fiber courgettes, you'll stay full and focused, avoiding mid-morning cravings and energy crashes. Fuel your wellness journey and start your day right with these delicious wraps.
- 1 courgette (about 200g)
- 1 egg, for the crepe
- 1 clove of garlic, minced
- 2 tsp. + 15 ml olive oil
- Salt & pepper
- 2 tsp. thyme
- 15g potato starch
- 15g rice flour
- 4 eggs (about 240g), whisked, for the filling
- 60g smoked salmon
- 2 tbsp. chives
Preheat the oven to 200°C (400°F). Line a baking sheet with baking paper.
Grate the courgette using a small-mesh grater, then place it in a sieve and squeeze firmly to remove as much liquid as possible. You should have about 200g of grated courgette.
Place the grated courgette into a bowl and add the egg, minced garlic, 2 teaspoons of olive oil, salt, pepper, and thyme. Mix everything together, then add the potato starch and rice flour, and mix again.
Divide the courgette mixture equally into 4 portions and place them on the lined baking sheet. Spread the mixture into circles roughly 15 cm (6 inches) in diameter. Place the tray into the oven for 15 minutes.
Meanwhile, add the remaining 15 ml (1 tablespoon) of olive oil to a non-stick skillet. Add the whisked eggs and scramble them gently over medium heat. Remove the eggs from the heat to stop further cooking.
Arrange the smoked salmon and scrambled eggs over the zucchini crepes. Sprinkle with chives and fold the sides of the zucchini crepes over the filling.
Enjoy your delicious Courgette Breakfast Wraps!