Ditch the carbs and embrace the flavor with these incredibly simple and versatile egg wraps! In just 20 minutes, you can whip up a tender, protein-packed wrap that’s the perfect canvas for your favorite fillings. Whether you’re craving a savory breakfast burrito or a light lunch, this recipe is your new go-to for a satisfying meal that won’t weigh you down.
Ingredients
• 1 tbsp / 14g unsalted butter
• 2 large eggs
• 2 tbsp / 30ml heavy cream
• 1 tbsp finely chopped fresh herbs e.g., chives, parsley
• Pinch of salt and freshly ground black pepper
Instructions
1. In a medium bowl, vigorously whisk the eggs and heavy cream until the mixture is pale, frothy, and uniform. Stir in your chopped herbs, salt, and pepper.2. Place a non-stick 8-inch skillet over low-medium heat and melt the butter, swirling to coat the entire surface of the pan.3. Pour the egg mixture into the hot skillet. Immediately tilt and swirl the pan to spread the eggs into a thin, even crepe-like layer.4. Cook for 1-2 minutes, or until the edges begin to set and the center is just barely wet. Do not overcook to ensure the wrap remains pliable.5. Carefully slide a thin spatula under the edge of the egg wrap and gently lift it from the pan onto a plate. Add your desired fillings down the center, roll it up snugly, and serve immediately.
Nutritional Information
• Serving Size: 1 wrapCalories: 340 kcalProtein: 12gFat: 32gCarbohydrates: 1g
Pro Tips
• Use consistent low-to-medium heat. High heat will cook the eggs too quickly, making them tough and difficult to roll without tearing.
• A quality non-stick skillet is essential for this recipe. It ensures the wrap releases easily without any sticking or tearing.
• For the most tender and custardy texture, don’t skip the heavy cream. It adds fat and moisture, preventing the wrap from becoming rubbery.
• Add fillings after the wrap is cooked and removed from the pan. Cooking fillings with the egg can introduce too much moisture and cause it to break.
FAQ
Q: How do I keep my egg wraps from tearing
A: To prevent tearing, use a quality non-stick skillet over consistent low-to-medium heat. High heat makes the eggs tough. Also, be careful not to overcook the wrap; remove it from the pan when the center is just barely set. This keeps it pliable and easy to roll.
Q: Are these egg wraps keto-friendly
A: Yes, these egg wraps are perfect for a keto diet. With only 1g of carbohydrates per wrap and ingredients like eggs, heavy cream, and butter, they are an excellent low-carb, high-fat option.
Q: What are the best fillings for egg wraps
A: These wraps are very versatile! Popular fillings include cheese, avocado, spinach, bacon, sausage, or deli meats. For best results, add your fillings after the wrap is cooked and removed from the pan to prevent it from becoming soggy.
Q: Can I make egg wraps ahead of time
A: While they are best served fresh, you can make them ahead. Allow the cooked wraps to cool completely, then stack them with a piece of parchment paper between each one. Store them in an airtight container in the refrigerator for up to 2-3 days.
