Name: Ham Egg Wraps
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 2 pieces Egg; to taste Celtic sea salt; to taste Black pepper; 1⁄2 Tbsp Coconut oil; 5 g Fresh coriander; 1⁄4 tsp Dried oregano; 35 g Parma Ham; 65 g Cashew nuts; 1⁄4 tsp Celtic sea salt; 1 pinch Black pepper; 1 Tbsp Capers; 100 g Carrot; 25 g Pickle (Gherkin); 1 Tbsp Lemon juice; 1 1⁄2 Tbsp Yeast flakes

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Vegetable spread

Ham Egg Wraps

 First make the vegetable spread:  Bring the carrot slices to a boil in a pan with water and cook for 10 minutes.  Drain the carrot, then place in a blender or food processor, along with the cashews, nutritional yeast, capers, lemon juice, salt, and pepper. 3  Grind into a thick paste.  Pulse the pickles through the mixture.  Store the spread in the refrigerator for up to 1 week. 

 Slice the Parma ham and chop the fresh coriander. 

 In the meantime, beat the eggs with oregano and salt and pepper, then fry an omelette. 

 Brush the omelet with the vegetable spread and spread the slices of Parma ham and coriander over it. 

 Roll up the omelet and cut it into 2 or 4 equal pieces. 

Ham Egg Wraps

Ham Egg Wraps

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