Keto Eggs Wraps
Are you tired of the same old breakfast routine? Well, look no further because we have the perfect solution for you - Keto Egg Wraps! These versatile wraps are not only delicious but also low in carbs, making them the ideal choice for anyone following a keto or low carb diet.
So, what are you waiting for? Say goodbye to boring breakfasts and hello to a world of egg-citement with Keto Egg Wraps! Your taste buds will thank you.
INGREDIENTS (serves 2)
For the wraps:
- 1 tsp. coconut oil
- 2 eggs
- salt & pepper
- For the filling:
- 2 handfuls spinach
- 2 tbsp. reduced fat cream cheese
- 6 sundried tomatoes
- ½ tsp. dried oregano
- salt & pepper
- ¼ cup (40g) feta, crumbled
DIRECTIONS (10 minutes)
- Heat ½ teaspoon of coconut oil in a 6-8 inch non-stick frying pan over medium heat. Whisk one egg in a small cup or bowl and season with salt and pepper.
- Pour the whisked egg into the heated pan and swirl around until it has spread evenly in a thin layer across the base of the pan. Allow the egg to cook for 30-60 seconds, until the edges are cooked. Now flip the egg over to cook on the other side for a further 30-60 seconds.
- Transfer the egg to a plate and repeat the process with the second egg. Set the egg wraps aside until ready to assemble.
- In the same pan, cook the spinach for 1-2 minutes until wilted and then remove from the heat. Place the spinach in a small bowl, add the cream cheese, sun dried tomatoes, oregano, salt and pepper, and mix everything together.
- Place the earlier made egg wrap on a plate and spread half the cream cheese mixture over the top, sprinkle over half the feta and roll the wrap tightly. Repeat the process with the second egg wrap.
- Enjoy straight away or store for up to 2 days in the refrigerator.