Fridge Friend Recipes
Creamy Ricotta and Cheese Egg Wraps recipe
Soft folded wraps stuffed with ricotta, egg and melted grated cheese for a rich, comforting bite. Finished with a little butter for extra flavour and a golden edge.
15 min · Easy · British Jump to method
Ingredients
- 2 large Wraps
- 4 Eggs
- 120 g Ricotta
- 80 g Creamfields Grated Cheese
- 15 g Butter
- 2 tbsp Milk
- to taste Salt
- to taste Black Pepper
| Nutrition | Per serving |
|---|---|
| Calories | 507 kcal |
| Protein | 24 g |
| Carbohydrates | 27 g |
| Fat | 31 g |
| Saturated fat | 15.2 g |
| Fibre | 2.3 g |
| Sugar | 3.1 g |
| Sodium | 520 mg |
Why this works
A rich, protein-containing wrap dish that is relatively energy-dense and high in saturated fat and sodium, best suited to a more substantial meal than an everyday lighter option.
High-quality protein. Eggs, ricotta and grated cheese provide a useful protein boost for satiety and muscle repair.
Calcium-rich. Ricotta and grated cheese contribute calcium for bone health, though this also adds saturated fat.
Sodium and saturated fat. The cheese, butter and added salt increase both sodium and saturated fat, which may be a concern if eaten frequently.
Method
- Whisk the eggs with a splash of milk until just combined.
- Melt the butter in a frying pan and pour in the eggs, stirring gently to make soft scrambled eggs.
- Stir in the ricotta and most of the grated cheese so the filling becomes creamy and warm.
- Warm the wraps, fill with the egg mixture, scatter over the remaining cheese, roll up and serve.
- Optional: toast the wrapped parcels in a dry pan for 1 minute on each side for a crisp finish.
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