One morning I was planning to make an omelet when the idea of creating an egg wrap came to mind. The egg mixture is cooked like a flat omelet and acts like a crêpe or a tortilla to enclose the other ingredients. You can get creative with the wrapped ingredients; in this case I used bacon, spinach, and avocado.
PREP 10 minutes
COOK 10 minutes
- 6 bacon slices
- 2 large eggs
- 2 tablespoons heavy (whipping) cream
- Pink Himalayan salt
- Freshly ground black pepper
- 1 tablespoon butter, if needed
- 1 cup fresh spinach (or other greens of your choice)
- ½ avocado, sliced
1. In a medium skillet over medium-high heat, cook the bacon on both sides until crispy, about 8 minutes. Transfer the bacon to a paper towel−lined plate.
2. In a medium bowl, whisk the eggs and cream, and season with pink Himalayan salt and pepper. Whisk again to combine.
3. Add half the egg mixture to the skillet with the bacon grease.
4. Cook the egg mixture for about 1 minute, or until set, then flip with a spatula and cook the other side for 1 minute.
5. Transfer the cooked-egg mixture to a paper towel–lined plate to soak up extra grease.
6. Repeat steps 4 and 5 for the other half of the egg mixture. If the pan gets dry, add the butter.
7. Place a cooked egg mixture on each of two warmed plates. Top each with half of the spinach, bacon, and avocado slices.8. Season with pink Himalayan salt and pepper, and roll the wraps. Serve hot.
Egg wraps provide an easy base for many different flavor combinations:
•Chopped romaine lettuce provides a nice crunch to go with the traditional bacon and tomato.
•For extra spice, add diced jalapeños or hot sauce to your egg mixture, along with sausage links and shredded cheese.
You can also make these wraps dairy-free, without the heavy cream. Just add an extra egg.
Per Batch Calories: 672; Total Fat: 57g; Carbs: 9g; Net Carbs: 4g; Fiber: 5g; Protein: 33g
Per Serving Calories: 336; Total Fat: 29g; Carbs: 5g; Net Carbs: 2g; Fiber: 3g; Protein: 17g