Egg Wraps
Make this easy egg wrap recipe for a quick, low-carb breakfast or lunch! Fill it with veggies, cheese, or deli meat for a protein-packed delicious meal.
Servings: 1 serving
Ingredients
- 2 eggs
- 1 teaspoon water
- 1 teaspoon all-purpose flour
- Salt and pepper to taste
- 2 teaspoons olive oil
For the filling
- ½ avocado
- 1 teaspoon lemon juice
- ¼ teaspoon garlic powder
- 1 cup arugula
- 1 small tomato sliced
- 1 tablespoon feta cheese
Instructions
- In a medium bowl, place the eggs, water, flour, salt and pepper; and whisk until well combined and the flour is completely dissolved.
- Heat the olive oil in a nonstick frying pan over medium heat. Pour the egg mixture into the pan and spread it out evenly.
- Cook for about 3 minutes until the egg mixture is completely set, breaking up any air bubbles that form. Gently slide a spatula under the edges of the egg mixture to flip. Slide the cooked egg wrap onto a plate to allow it to cool slightly.
- To make the avocado spread, mash the avocado, garlic, lemon juice, salt and pepper in a small bowl.
- Spread the mashed avocado over the entire egg wrap, top it with arugula, add sliced tomatoes and feta cheese. Roll it up tightly and then slice in half. Enjoy immediately!
Notes
Storage: You can store the egg wrap for up to 3-4 days in the fridge. If it's already assembled, you can store it as long it the fillings are not too watery (like tomatoes). Avoid reheating in the microwave so the eggs don't get rubbery. If you have a toaster oven, you can throw the egg wrap in to reheat on 300˚F for a few minutes or use a pan on medium-low heat until the chill has just worn off.
Nutrition
Calories: 435kcal | Carbohydrates: 17g | Protein: 17g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 0.03g | Cholesterol: 342mg | Sodium: 366mg | Potassium: 925mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1927IU | Vitamin C: 27mg | Calcium: 188mg | Iron: 3mg
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