Breakfast Egg Wraps

Pour the lentils into a mixing bowl.

Pour boiling water over the lentils and let them sit for 20 minutes.

Transfer the water and lentils to a blender; add 1 Conestoga Farms Free Range Egg and blend to combine.

Blend on high speed until you have a smooth consistency. This can take up to 2 minutes depending on your blender.

Oil a skillet, heat it up, and pour some batter onto the hot pan.

Spread the batter out thin and even, cook until browned on the bottom and then flip; continue until all of the batter has been used.

Transfer to a plate and let them cool (place unused wraps into freezer bags and store in fridge for up to 4-5 days or freeze…warm before using to make pliable).

Prepare scrambled eggs by mixing 5 Conestoga Farms Free Range Eggs and cottage cheese in a bowl until combined; season with salt and pepper to taste; cook in a medium skillet coated with oil until set.

Put together breakfast wraps by adding prepared scrambled eggs, spinach and turkey bacon in the middle of each wrap; roll up to secure filling and serve.