Skip to content Skip to sidebar Skip to footer

Widget Atas Posting

Foolproof Egg Wrap

Foolproof Egg Wrap Recipe - Miss breakfast tacos or burritos? Well, look no further because egg wraps are the perfect solution for all my tortilla-loving Keto friends out there. Apart from there being almost zero carbs in these, you can flavor them however you like. Try adding chives or any fresh herbs to the egg before cooking it. The possibilities are endless when it comes to filling them. I usually keep it simple and fill them with sautéed vegetables and ground breakfast sausage. Make it your own and have fun! Note: Macros calculated are for the wraps only.

Fat: 6.1 g
Carbs: 1.1 g
Net carbs: 1.1 g
Protein: 7.7 g
Fiber: 0 g
Foolproof Egg Wrap Recipe


  • 1 egg
  • 1 tbsp (6 g) Parmesan cheese (optional)
  • 2 oz (57 g) ground breakfast sausage
  • ½ zucchini, diced
  • 1 handful chopped kale leaves
  • Salt and black pepper, to taste
  • Sour cream and fresh cilantro leaves, to serve (optional)

How to make Foolproof Egg Wrap

  1. Crack the egg in a bowl and whisk until the yolk and the egg white are well incorporated. Whisk the Parmesan cheese (if using) in with the egg and set it aside.
  2. Heat an 8-inch (20-cm) skillet over medium-high heat. Once the pan is hot, spray it with avocado oil spray.
  3. Lower the heat to medium and pour the egg mixture into the hot skillet. Rotate the pan to let the egg spread out in a thin layer. This process is very much like making crepes; the thinner the better.
  4. Once the egg is cooked on one side, about 2 minutes, flip it and cook on the other side, about 1 minute. Remove the egg wrap from the pan and transfer it to a plate to cool.
  5. To serve, cook the breakfast sausage until it is brown, about 5 minutes. Add the zucchini and sauté until it is fork tender. Add the kale and continue to cook until the kale is wilted.
  6. Season with a pinch of salt and pepper if necessary. Fill the egg wraps with the sausage mixture and serve with a dollop of sour cream and fresh cilantro.
PRO TIP: Personally, I would make these fresh every time because they are so easy to make. If you want to prep ahead, I recommend only making enough for 2 days ahead of time.