30 min · 1 serving · @Tom O'Connor
Baked Veggie Egg Wraps
Soft, flexible wraps made from grated carrot, potato and zucchini bound with egg and mozzarella and baked in a thin sheet.
Nutrition per serving
- 156 kcal
- 11 g protein
- 13 g carbs
- 7 g fat
Ingredients
- ½ small carrot, grated
- ½ small potato, grated
- ¼ small zucchini, grated
- 1 egg
- 1 ¼ tbsp grated mozzarella
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch garlic powder or herbs
Steps
- Heat the oven to 180°C fan (190°C conventional).
- Grate the vegetables and squeeze out as much moisture as possible in a clean cloth.
- Mix the vegetables with the egg, mozzarella and seasonings.
- Spread thinly and evenly on a parchment-lined tray and bake 20 minutes until set and lightly golden.
- Cool slightly before lifting and rolling with your filling.
More recipes
- Indian Peanut Salad — 296 kcal
- Stovetop Honey Nut Granola — 250 kcal
- Microwave Korean Steamed Eggs — 185 kcal
- Greek Yogurt Naan — 110 kcal
- Vegan Protein Cookie Dough — 285 kcal
- Easy Homemade Hummus — 240 kcal