Egg Wraps

Why not add some herbs and spices such as chilli or rosemary to the egg wraps before they are cooked? 
Prep Time: 2 mins
Cook Time: 3 mins
Total Time: 5 mins
Servings: 1 wrap
Total Carbs: 0.5g
Author: Libby Jenkinson

Ingredients

Instructions

  • Whisk the egg in a bowl until there are no lumps and you cannot see any egg yolk or white pieces.
  • Heat some coconut oil (or butter) in a frying pan.
  • Pour the egg mixture into the frying pan and rotate the pan to let the egg spread out into a thin layer. The thinner the better when using eggs as wraps.
  • Once cooked on one side, flip over.
  • Remove each wrap as they cook and leave on a plate and allow to cool.
  • Repeat with as many eggs as you like until you have made enough wraps for the week ahead.
  • Place your favourite filling inside and roll up.
Serving: 1keto egg wrap189 | Calories: 68kcal | Carbohydrates: 0.5g | Protein: 5.5g | Fat: 4.7g | Sodium: 62mg | Potassium: 60mg | Sugar: 0.5g | Vitamin A: 230IU | Calcium: 22mg | Iron: 0.5mg