Zucchini Breakfast Wraps


These light and satisfying wraps are a nutritious combination of zucchini slices wrapped around a delicious filling of scrambled eggs, vibrant veggies, and your choice of protein, making it a delicious way to kick-start your day.


Here's what you'll need:

  • 1 zucchini
  • 1 egg, for the crepe
  • 1 clove of garlic, minced
  • 2 tsp.+ 1 tbsp. olive oil
  • salt & pepper
  • 2 tsp. thyme
  • 1 tbsp. potato starch
  • 1 tbsp. rice flour
  • 4 eggs, whisked, for the filling
  • 60g smoked salmon (or your choice of protein)
  • 2 tbsp. chives


    Here's how to make it:

    Preheat the oven to 200°C. Line a baking sheet with baking paper.

    Grate the zucchini using a small-mesh grater, then place in a sieve and squeeze firmly to remove as much liquid from the zucchini as possible.

    Place the zucchini into a bowl and add the egg, garlic, 2 teaspoons of olive oil, salt, pepper and thyme. Mix everything together, then add potato starch and rice flour and mix again.

    Divide the zucchini mixture equally into 4 and place on the lined baking sheet. Spread the mixture into circles roughly 15cm in diameter. Place the tray into the oven for 15 minutes.

    Meanwhile, add the remaining 1 tablespoon of olive oil to a non-stick skillet, add the eggs and scramble gently over a medium heat. Then remove the eggs from the heat to stop them cooking further.

    Arrange the smoked salmon and scrambled eggs over the zucchini tortilla. Sprinkle with chives and fold the sides of the zucchini tortilla over the filling. Enjoy.


    Nutrition per serving

     Prep Cook Kcal Fats(g) Carbs(g) Protein(g) Fibre(g)
    10 mins 15 mins 268 14 11 24 2


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