Lightly grease pan with some coconut oil. In small bowl, beat egg whites and pour in the middle of pan. Let solidify til edges are brown and crisp.

Using spatula, carefully remove egg onto plate and let cool. Mix fruit with cinnamon, brown sugar and vanilla. With coconut oil, saute fruit in pan until tender and brown. Use the spatula to lightly mash and help soften it. Let cool. Brush honey on edges of wrap or all over, if you want. Spoon ricotta and fruit mixture onto edge of egg wrap, try not to overfill and lightly roll up and fold, then lay on its flap. Drizzle honey on top if desired. For presentation, you can use remainder fruit (if any) on top as well.

This makes 1 desert egg wrap. To make more, increase ingredient measurements accordingly.

Note: I discovered this by accident one morning when I was rushing and planned to have egg white scramble for breakfast. In my hurried scramble, I forgot to scramble (hehe) and coming back to the pan I saw what looked like an egg crepe. I grabbed some ricotta, rolled it up and left for work. Later I modified the recipe to include fruit and so the sexy cooking saga began :P


A sort of crepe roll-up that was discovered by accident. See the note from the recipe's submitter.

Mr Breakfast would like to thank fishingirl01 for this recipe.

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