Middle Eastern · Breakfast
Egg and Cheese Breakfast Wrap
Warm pita wrap filled with two scrambled eggs, pan-seared halloumi, diced tomato, fresh parsley and sumac. Za'atar spice, tangy labneh and lemon juice give it a distinctly Middle Eastern character. Folded and lightly toasted for eating on the move.
$3
6 minsPrep
7 minsCook
13 minsTotal
EasyLevel
Nutrition per serving
436Calories
26.3gProtein
24.1gFat
31.5gCarbs
2.9gSugar
2.6gFiber
1189mgSodium
417mgChol
11.4gSat Fat
410mgPotassium
420mgCalcium
3.1mgIron
1.1mcgVitamin B12
13mgVitamin C
vegetarian
low-calorie
herb-salt
hidden-gems
breakfast
vegetarian
Instructions
1
Prep
Crack the two eggs into a bowl, add salt and whisk until fully blended with no white streaks remaining.
2
Sear
Heat a nonstick skillet over medium heat, lay halloumi slices in dry, and sear 1 to 2 minutes per side until deep golden and crisp.
3
Scramble
Add olive oil to the skillet over medium-low heat, pour in the eggs, and gently push with a spatula every 20 seconds until soft curds form, about 2 minutes.
4
Build
Lay warmed pita flat, spread labneh down the center, layer eggs, halloumi, tomato, parsley, za'atar and sumac, squeeze lemon juice over filling.
5
Plate
Fold pita bottom up over filling, fold in both sides to seal, then return seam-side down to warm skillet for 30 seconds per side until toasted.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (200g)
- 3 oz86g halloumi cheese
- 22 pita (130g)
- 44 medium tomatoes (200g)
- 2 tbsp2 tbsp fresh parsley
- 1 tsp1 tsp za'atar
- 1/2 tsp1/2 tsp sumac
- 2 tsp10g olive oil
- 2 tbsp30g labneh
- 2 pinch2 pinch salt
- 11 lemon
