Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.

Add a squeeze of lemon juice, two eggs, salt, and black pepper to the avocado.

Use a hand blender to mix everything until the consistency is smooth and creamy.

Stir in the shredded mozzarella (if using) and a drizzle of olive oil.

Mix well with a spoon.

Cut a piece of parchment paper and lightly brush both sides with olive oil.

Place the paper inside the preheated sandwich press.

Pour the avocado-egg mixture onto the parchment paper.

Spread it slightly into a rectangular or circular shape.

Fold the parchment paper over the mixture and close the sandwich press.

Let it cook for about 5 minutes or until the mixture has set into a firm, flexible wrap.

Remove the wrap from the press.

Spread a thin layer of Labneh over the surface.

Add sliced tomatoes and cucumbers.

Sprinkle with a little extra salt.

Carefully roll the wrap and enjoy your healthy, flourless breakfast!