I have a thing for pinwheel sandwiches; they're just so pretty and such perfect finger foods. What if you could skip the tortilla or traditional wrap and use protein-loaded eggs instead? These wraps take the trifecta of breakfast foods — ham, eggs, and cheese — and turn them into portable bites that can work as breakfast or lunch.
When I was developing this recipe, I really wanted to use just eggs in the wrappers, but they didn't hold together in the pan and were difficult to flip. Adding some water and just a tiny bit of flour (cornstarch if you want to keep it gluten-free) to the eggs did the trick. These egg wrappers are sprinkled with Swiss cheese, then rolled up with thinly sliced ham and watercress, although you can substitute your favorite tender green like spinach or arugula instead.
These wraps are great at room temperature, so pack them for lunch, a high-protein snack in the afternoon, or before or after a workout.
Ham, Egg, and Cheese Wraps
all-purpose flour or cornstarch
vegetable or coconut oil
1 1/3 cups
shredded Swiss cheese
very thinly sliced ham
1 1/3 cups
loosely packed watercress
Place the eggs, water, flour or cornstarch, and salt in a medium bowl and whisk until broken up and the flour or cornstarch is completely dissolved.
Heat 1 teaspoon of the oil in a 12-inch nonstick frying pan over medium heat until shimmering. Swirl the pan to coat the bottom with the oil. Add 1/2 cup of the egg mixture and swirl to coat the bottom of the pan in a thin layer. Cook until the wrap is completely set on the edges and on the bottom (the top can be a little wet, but should be mostly set), 3 to 6 minutes.
Using a flat spatula, loosen the edges of the wrap and slide it underneath the wrap, making sure it can slide easily around the pan. Flip the wrap with the spatula. Immediately sprinkle 1/3 cup of the cheese over the wrap and cook until the second side is set, about 1 minute. Slide it onto a work surface or cutting board (the cheese might not be fully melted yet). While still warm, place a single layer of ham over the egg. Place 1/3 cup of the watercress across the center of the wrap. Roll it up tightly.
Repeat with cooking and filling the remaining wraps. Using a serrated knife, cut each wrap crosswise into 6 (1-inch) pieces.