Egg Wraps
You are going to love these egg wraps! They are made with just 2 ingredients and can be used in so many ways.
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: Breakfast, Dinner, Eggs, Lunch, Main Course
Cuisine: American
Diet: Diabetic, Gluten Free, Low Lactose, Vegetarian
Servings: 1
Calories: 242kcal
- 2 eggs
- 2 tablespoon water
- 1-2 tablespoon coconut oil or butter (for greasing the pan)
In a large bowl whisk together the eggs and water until you have a smooth consistency. Alternatively you could put them in your blender and blend them.
Place a pan on the stove on low-medium heat and add the oil to the pan.
Once the pan is hot and the oil is melted, pour the egg and water mixture into the pan.
Cook the eggs for about 3 minutes, or until the edges begin to bubble.
Using a spatula, carefully flip the wrap and cook it for for another 1-2 minutes, before removing from the pan.
Let the wrap cool for a couple minutes, then fill it with your fillings of choice and enjoy!
- Use room temperature eggs for best results.
- Let the wrap cool for a few minutes before eating it. I recommend cooling it on a paper towel to help absorb any excess oil or moisture.
- If you are serving a crowd or want leftovers to use for later feel free to double or triple this recipe.
Calories: 242kcal | Carbohydrates: 1g | Protein: 11g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 327mg | Sodium: 126mg | Potassium: 121mg | Sugar: 0.3g | Vitamin A: 475IU | Calcium: 50mg | Iron: 2mg