Part crepe, part omelet — these breakfast wraps pack in the nutrition and taste.

Serves 2

1 zucchini
1 egg, for the crepe
1 clove of garlic, minced
2 tsp.+ 1 tbsp. olive oil
salt & pepper
2 tsp. thyme
1 tbsp. potato starch
1 tbsp. rice flour
4 eggs, whisked, for the filling
2 oz. smoked salmon
2 tbsp. chives

Preheat the oven to 400°F . Line a baking sheet with baking paper.

Grate the zucchini using a small-mesh grater, then place in a sieve and squeeze firmly to remove as much liquid from the zucchini as possible.

Place the zucchini into a bowl and add the egg, garlic, 2 teaspoons of olive oil, salt, pepper and thyme. Mix everything together, then add potato starch and rice flour and mix again.

Divide the zucchini mixture equally into 4 and place on the lined baking sheet. Spread the mixture into circles roughly 6-inches (15cm) in diameter. Place the tray into the oven for 15 minutes.

Meanwhile, add the remaining 1 tablespoon of olive oil to a non-stick skillet, add the eggs and scramble gently over a medium heat. Then remove the eggs from the heat to stop them cooking further.

Arrange the smoked salmon and scrambled eggs over the zucchini tortilla. Sprinkle with chives and fold the sides of the zucchini tortilla over the filling. Serve immediately.

Calories: 268
Fat: 14g
Carbs: 11g
Protein: 24g
Fiber: 2g