morning.

• Start by preparing your veggies! Finely slice some onion, and chop some tomato into cubes. Slice the danbo cheese in slices (or your cheese of choice - a melting cheese is great for this recipe). 

• Place a pan on a medium heat with a dash of oil. Add the onion and fry for 3-4 minutes  until translucent and season well.

• In a bowl, whisk your eggs with a splash of milk. Add the eggs and tomatoes to the pan and scramble with the onion mixture.

• Plant-based option: Heat some olive oil in a pan over medium heat. Mash some tofu right in the pan, with a potato masher or a fork. You can also crumble it into the pan with your hands. Cook, stirring frequently, for 3-4 minutes until the water from the tofu is mostly gone. Now add about 2 tablespoons of nutritional yeast per block of tofu, salt, turmeric and garlic (optional). Cook and stir constantly for about 5 minutes. 

• Chef’s Tip: Use some delicious kraut instead to take your wrap to a whole new level.

• Heat up the wraps in another pan over medium heat for 1 minute per side until golden and hot. Fill with your fillings and a sprinkling of freshly chopped herbs to brighten up your day. Roll up and enjoy.

CHEF’S TIP: 

For big, fluffy scrambled eggs, try adding some club soda or baking soda. Add 1 tablespoon of club soda for every 2 eggs you’re cooking, or ⅛ teaspoon of baking soda for every 4 eggs you’re cooking. Just whisk it right into your egg mixture, and enjoy your soft and fluffy eggs!