Egg, cheese & parsley tortilla rolls

Ingredients

6 free-range eggs

3/4 cup (about 7 oz) cottage cheese

4 flour tortillas (8-inch/burrito-size)

2 tablespoons finely chopped fresh flat-leaf (Italian) parsley

Instructions

1. Place the eggs in a saucepan, cover with cold water, and bring to a boil. Cook until hard-boiled and the yolks are fully set, then drain and cool immediately in cold water.
2. Peel the eggs and mash with a fork until mostly smooth, or pulse in a food processor for a finer texture.
3. Stir in the cottage cheese and chopped parsley until well combined.
4. Spread the mixture over the tortillas, roll tightly, and slice each roll into 1-inch pieces.