Egg Wraps
The ultimate comfort food, Egg Wraps are a quick, healthy option perfect for any meal. Fluffy and versatile, they can be filled with all your favorite ingredients for an easy weeknight dinner. Make them tonight and enjoy a delicious, homemade wrap!
Equipment
- Skillet
- Frying Pan
- Whisk
- Blender
- Mixing Bowl
Ingredients
- 4 large eggs room temperature
- 2 tablespoons water
- 1/4 teaspoon salt optional
Instructions
- In a high-speed blender, add your eggs, water, and optional seasonings. Blend until completely combined. Alternatively, you can whisk it by hand.
- Generously grease a non-stick skillet or pan and place over medium heat. Once hot, pour half the egg mixture in. Move the pan around so it reaches the perimeter.
- Cook the egg mixture for 2-3 minutes, or until the edges begin to bubble. Using a rubber spatula, carefully flip the wrap. Cook for another minute, before removing from the pan.
- Let the wrap cool for a minute before adding your favorite fillings.
Notes
- For low carb spinach wraps: swap out the water for 1/4 cup of spinach.
- For egg white wraps: use 1 cup of egg whites.
- TO STORE: Leftover egg wraps can be stored in the refrigerator, covered, for up to five days. Bring them to room temperature before adding fillings/using them as a wrap.
- TO FREEZE: Place the cooled wraps in individual ziplock bags for quick grab-and-go meals or snacks.