I accidentally created this egg wrap when I meant to scramble some eggs and forgot about them too long! When I went back to the pan, it had turned into a crepe-like wrap! Perfect for filling with veggies and a nice change up from the usual over-easy or scrambled egg. I like to make a batch of 5 or so and keep them in the fridge for the week. My whole family enjoys them and they make a quick breakfast.
Further Food Nutritionist Commentary:
Note: By whisking in another egg white, you'll nearly double the protein (with no additional fat).
By Heather Goesch, MPH, RDN, LDN
Quick and Easy Egg Wrap
1 pasture-raised egg (beaten)
salt and pepper to taste
1. Coat a nonstick skillet with high-heat cooking oil or ghee.
2. Pour beaten egg into skillet and make sure it spreads evenly around pan.
3. Heat on medium flame for about 1-2 minutes.
4. Flip over and heat on the other side for 1-2 minutes more.
5. Fill with your favorite meat, cheese, or veggies!
Per Serving: Calories: 88; Total Fat: 6g; Saturated Fat: 2g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 231mg; Sodium: 378mg; Potassium: 0mg; Carbohydrate: 0g; Fiber: 0g; Sugar: 0g; Protein: 8g
Nutrition Bonus: Iron: 5%
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