Keto Egg Wraps Recipe
Keto Egg Wraps are super easy to make and completely customizable. Perfect for a quick breakfast, a satisfying lunch, or even a sweet treat, they're a great fit for anyone on a keto diet. You can stuff them with all sorts of tasty fillings to keep your meals interesting and delicious. Whether you’re in a hurry in the morning or need a tasty, low-carb option, these egg wraps have got you covered.
Servings: 1 Serving
Calories: 72kcal
Ingredients
Plain Egg Wraps
- 1 large egg
- pinch salt and pepper
- spray oil
Chia Seed Egg Wraps
- 1 large egg
- 1 teaspoon chia seeds
- pinch salt and pepper
- spray oil
Spinach Egg Wraps
- 1 large egg
- 12 grams fresh spinach leaves A handful if you don't want to measure
- pinch salt and pepper
- spray oil
Instructions
For Plain Egg Wraps:
- Brush or spray oil in a small-medium non-stick pan, and heat it over medium-high heat.spray oil
- Whisk the egg in a small bowl with a fork.1 large egg
- Add the egg to the pan and tilt the pan to make sure the egg covers the whole bottom surface.
- Season with salt and pepper.pinch salt and pepper
- Cook the egg for about 2 minutes until it is set, and then carefully flip it over and cook for an extra minute.
- Remove it from the pan and enjoy!
For Chia Seed Egg Wraps:
- Brush or spray oil in a small-medium non-stick pan, and heat it over medium-high heat.spray oil
- Whisk the egg and chia seeds in a small bowl with a fork.1 large egg, 1 teaspoon chia seeds
- Add the egg to the pan and tilt the pan to make sure the egg covers the whole bottom surface.
- Season with salt and pepper.pinch salt and pepper
- Cook the egg for about 2 minutes until it is set, and then carefully flip it over and cook for an extra minute.
- Remove it from the pan and enjoy!
For Spinach Wraps:
- Brush or spray oil in a small-medium non-stick pan, and heat it over medium-high heat.spray oil
- Add all of the ingredients to a blender and blend until smooth.1 large egg, 12 grams fresh spinach leaves, pinch salt and pepper
- Add the egg mixture to the pan and tilt the pan to make sure the egg covers the whole bottom surface.
- Cook the egg for about 2 minutes until it is set, and then carefully flip it over and cook for an extra minute.
- Remove it from the pan and enjoy!
Notes
- Pan Size: I use an 8-inch skillet.
- Nutritional Info: The nutritional information listed is for a plain egg wrap.
- Non-Stick: A good quality non-stick pan with non-stick spray or a brush of oil is key for easy flipping and keeping your wraps intact.
- Low and Slow: Don’t rush the cooking process; a medium heat setting allows the egg to cook evenly without burning.
- Customizable: These wraps are a blank canvas. Go wild with fillings like goat cheese, deli meats, or even some leftover veggies.
- Make Ahead: You can whip up a batch of these wraps and keep them in the fridge for a quick meal any time. Perfect for meal prep!
Storage instructions
- Cool First: Let the wraps cool completely to room temperature before storing.
- Refrigerate: Stack the wraps between layers of parchment paper and store them in an airtight container in the fridge.
- Lasts for Days: They’ll keep well for about 3-4 days.
- Freezing: For longer storage, wrap each egg wrap individually in plastic wrap and then place them in a freezer bag. Freeze on a flat surface. They can be frozen for up to a month.
Nutrition
Calories: 72kcal | Carbohydrates: 0.4g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 71mg | Potassium: 69mg | Sugar: 0.2g | Vitamin A: 270IU | Calcium: 28mg | Iron: 1mg