Keto Egg Wraps
Serves
2
Prep Time
5 minutes
Cook Time
10 minutes
Ingredients
For the wraps:
1 tsp coconut oil
2 eggs
salt and pepper, to taste
1 tsp coconut oil
2 eggs
salt and pepper, to taste
For the filling:
2 handfuls spinach
2 tbsp reduced-fat cream cheese
6 sun-dried tomatoes
½ tsp dried oregano
salt and pepper, to taste
¼ cup (40 g) feta, crumbled
2 handfuls spinach
2 tbsp reduced-fat cream cheese
6 sun-dried tomatoes
½ tsp dried oregano
salt and pepper, to taste
¼ cup (40 g) feta, crumbled
Nutrition
(Per Serving)
Calories
218
Fats
16 g
Protein
12 g
Carbs
8 g
Instructions
- Heat ½ teaspoon coconut oil in 6- or 8-inch non-stick frying pan or skillet over medium heat. Whisk one egg in small cup or bowl and season with salt and pepper.
- Pour whisked egg into heated pan and swirl around to spread evenly in thin layer across base of pan. Let egg cook for 30 to 60 seconds, until edges are cooked. Flip egg over to cook other side for 30 to 60 seconds.
- Transfer egg to plate and repeat process with second egg. Set egg wraps aside until ready to assemble.
- In same pan, cook spinach for 1 to 2 minutes, until wilted, then remove from heat. Place spinach in small bowl, add cream cheese, sun-dried tomatoes, oregano, salt, and pepper. Mix everything together.
- Place egg wrap on plate and spread half of cream cheese mixture on top. Sprinkle half of feta and roll wrap tightly. Repeat process with second egg wrap.
- Enjoy immediately or store in refrigerator for up to 2 days.