Directions

1. For the Cottage Cheese Wrap: add cottage cheese and egg to food processor and pulse until smooth. Pour the batter onto a parchment-lined baking sheet and spread around evenly.
2. Bake in 180°C oven for 20 minutes until top is browned and set; it may need another 5-10 minutes depending on the oven. Once done, remove and cool for 5 minutes before using.
3. For the Breakfast: add the haloumi to a hot skillet and brown on both sides.
4. Whisk the eggs with a pinch of salt and pepper, then add them to the skillet with the browned haloumi, stir a couple of times and then cook on low until the eggs are set.
5. Place cottage cheese wrap on top of the eggs and haloumi, trimming the sides so it just fits in the pan, and then flip out onto a piece of parchment (the eggs should be on top now). Top with the pickled red onion, pesto and slices of avocado.
6. Using the parchment, roll everything up into a firm burrito-sized wrap. Be careful not to roll the parchment into the wrap.
7. Serve immediately.