10 Min High Protein Breakfast

Ingredients:

Lentil Batter (makes about 8 wraps):

• 1 cup Moong dal (split mung lentils), soaked in 3 cups water for 1 hour or overnight
• Salt to taste
• 1/2 teaspoon paprika
• 1 teaspoon minced ginger
• 1 teaspoon cumin seeds
• 1 teaspoon dry mango powder (optional)

Scrambled Egg Filling:

• 1 whole egg
• 1 egg white
• Handful of fresh spinach
• 1 tablespoon cottage cheese
• 1/2 teaspoon ghee or cooking oil of your choice

Assembly:

• 1 tablespoon sauerkraut (optional)

Method:

• Make the Lentil Batter: Blend the soaked lentils with spices and a little water in a high-speed blender until a smooth batter forms. The batter should be slightly thick, not runny. Store the batter in an airtight container in the refrigerator for up to 3-4 days.
• Cook the Lentil Wrap: Heat a pan over medium heat with a few drops of ghee or oil. Pour 2 tablespoons of batter onto the pan and spread into a 6-inch circle. Cook for 2-3 minutes, or until the bottom is golden brown. Flip and cook for another minute or two on the other side.
• Scramble the Eggs: In a separate pan, whisk together the eggs, cottage cheese, and chopped spinach. Cook over medium heat until the eggs are scrambled to your desired doneness.
• Assemble the Wrap:Place the cooked lentil wrap on a plate. Top with scrambled eggs, sauerkraut