Oat and Spinach Wrap Egg Nests
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Oat and Spinach Wrap Egg Nests
Updated December 2025
Chef’s Tips:
* If you prefer, you may use Farm Boy™ Organic Whole Milk instead of water in the batter.
* These wraps can be filled with anything you like, from scrambled eggs, hummus, cottage cheese, etc. Use them as you would any tortilla.
* Wraps last 4-5 days in the fridge, but can be frozen for longer storage.
Ingredients
- Oat and Spinach Wraps
- 1 cup Farm Boy™ Organic Large Flake Oats
- 1/8 tsp salt
- 1 ½ cups water
- 2 Farm Boy™ Large Eggs
- 2 packed cups baby spinach (50 g)
- 3 tsp Farm Boy™ Virgin Cold Pressed Sunflower Oil divided
- Egg Filling
- 10 slices Farm Boy™ Naturals Sliced Black Forest Ham
- 10 Farm Boy™ Large Eggs
- 1 cup Farm Boy™ Fiesta Blend Shredded Cheese
- Farm Boy™ Heat Wave Pepper Sauce to taste
- sliced red onion and cilantro leaves for garnish (optional)
Directions
- To make the Oat and Spinach Wraps: In a blender jar, place Farm Boy™ Large Flake Oats and process until you have a fine flour.
- Add salt, water, 2 Farm Boy™ Large Eggs, and baby spinach. Process until completely smooth.
- Meanwhile, preheat a 9” nonstick pan and add ½ tsp Farm Boy™ Virgin Cold Pressed Sunflower Oil. Pour ¼ cup batter onto pan and swirl to make a thin round. Cook until edges release from pan and surface of wrap bubbles up. Flip wrap and cook for another 2 minutes. Remove to a plate and continue cooking batter until it’s all used up.
- To make the Egg Filling: Heat remaining Farm Boy™ Virgin Cold Pressed Sunflower Oil and cook 10 Farm Boy™ Large Eggs, either sunny side-up or over-easy.
- Place one slice of Farm Boy™ Naturals Sliced Black Forest Ham and a sprinkle of Farm Boy™ Fiesta Blend Shredded Cheese onto each wrap and top with a cooked egg. Fold edges up to make a square. Drizzle with Farm Boy™ Heat Wave Pepper Sauce to taste and garnish with red onion and cilantro.