Egg Wraps (paleo)

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I love to make and eat breakfast! These Paleo Egg Wraps are a healthy, delicious, low carb addition to your meal. Served with paleo muffins and fruit, you have a fancy, filling, complete meal.

Further Food Nutritionist Commentary:

Breakfast in my house almost always includes eggs since they’re fast and easy to make. It is a great source of protein, B-vitamins, iron, and nutrients like lutein which is beneficial for healthy eyes, and choline, an essential nutrient for metabolic function, and can keep hunger at bay till lunchtime. Tiffany’s creative recipe not only works for paleo dieters but is also diabetes friendly and gluten-free. It is also versatile and will work just as well with mushrooms, peppers, tomatoes, or any vegetable you want to throw in! I’m happy to have one more way to make eggs interesting in the morning!

By Karen Tayeh, Nutritionist

Egg Wraps (paleo)

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Servings: 2

Ingredients

For the Eggs:
4 large eggs
2 tablespoons coconut cream
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper

coconut oil spray

 

For the Toppings:
3 tablespoons shredded cheese
4 pieces nitrate-free bacon (cooked and crumbled)
1/2 cup organic baby spinach (torn into small pieces)

Instructions

  1. Whisk together the eggs, coconut cream, sea salt, and ground pepper in a medium bowl. Make sure your toppings are ready to go before starting the next step.
  2. Heat a small ceramic non-stick sauté pan with coconut oil spray over medium heat.
  3. Pour just enough of your egg mixture to cover the bottom of the pan, swirling the pan around as needed to have an even coat.
  4. When the eggs are almost set up, sprinkle your toppings on them. Make sure to turn the heat down if your eggs are turning brown…yuck!
  5. Use a spatula to help roll it into a wrap. Mine were actually easy to roll, so you shouldn’t have a problem. Just make sure to unstick the sides before trying to roll it. Remove from the pan and stack them up on each other to keep them warm while you prepare the rest. Enjoy!
Whisk together the eggs, coconut cream, sea salt, and ground pepper in a medium bowl. Make sure your toppings are ready to go before starting the next step. Heat a small ceramic non-stick sauté pan with coconut oil spray over medium heat. Pour just enough of your egg mixture to cover the bottom of the pan, swirling the pan around as needed to have an even coat. When the eggs are almost set up, sprinkle your toppings on them. Make sure to turn the heat down if your eggs are turning brown…yuck! Use a spatula to help roll it into a wrap. Mine were actually easy to roll, so you shouldn’t have a problem. Just make sure to unstick the sides before trying to roll it. Remove from the pan and stack them up on each other to keep them warm while you prepare the rest. Enjoy!

Nutrition Information

Per Serving:  Calories: 297; Total Fat: 20g; Saturated Fat: 8g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 2g; Cholesterol: 385mg; Sodium: 673mg; Potassium: 283mg; Carbohydrate: 2g; Fiber: 0g; Sugar: 1g; Protein: 22g

Nutrition Bonus:   Vit A: 27%; Calcium: 15%; Iron: 13%

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