You can also find this recipe on page 27 in the FFS Cookbook.
This mix also doubles up as a fantastic savoury pancake too. If you don't like the 'eggy' taste of some keto breads, try halloumi. However, Ella prefers the mozzarella as it's milder and isn't too salty when paired with ham or bacon. Mark finds that the paneer wraps are easiest to handle.
Makes 5 portions.
If using halloumi, each portion contains: 1.1g Carbs / 18.5g Protein / 17.9g Fat / 238 Calories
If using mozzarella (ball or block), each portion contains: 0.9g Carbs / 14.8g Protein / 13.3g Fat / 184 Calories
If using paneer, each portion contains: 2g Carbs / 18.5g Protein / 19.9g Fat / 263 Calories
250g Halloumi or Paneer or Mozzarella Ball (you could also use a mix of two or three)
5 Large Eggs
1 tsp Garlic Powder + 1 tsp Italian Herbs
1 Small Bunch of Coriander, finely chopped + 1/2 tsp Ground Cumin
1/2 - 1 tsp Chilli Flakes + 1/2 - 1 tsp Paprika
Drain the water from the cheese and blitz it in a nutribullet / jug blender.
Add the eggs and blitz.
Divide into 5 equal portions (the mix will weigh around 500g so each portion will be around 100g).
Fry in a good non-stick pan or crepe plate on a low-medium heat for around 2 minutes. Leave the wrap alone until bubbles begin to form on the top! Flip and fry for around 30 seconds.