KETO EGG WRAPS

Serves : 2

Prep : 5 mins

Chill : 5 mins

Nutrition per serving

218Kcal Calories

16g Fats

8g Carbs

12g Protein

2g Fiber

What you need

For the wraps:

2 handfuls spinach
2 tbsp. reduced fat cream cheese
6 sundried tomatoes
½ tsp. dried oregano
salt & pepper
¼ cup (40g) feta, crumbled

What do you need to do

Heat ½ teaspoon of coconut oil in a 6-8 inch non-stick frying pan or skillet over medium heat. Whisk one egg in a small cup or bowl and season with salt and pepper.
Pour the whisked egg into the heated pan and swirl around until it has spread evenly in a thin layer across the base of the pan. Allow the egg to cook for 30-60 seconds, until the edges are cooked. Now flip the egg over to cook on the other side for a further 30-60 seconds.
Transfer the egg to a plate and repeat the process with the second egg. Set the egg wraps aside until ready to assemble.
In the same pan, cook the spinach for 1-2 minutes until wilted and then remove from the heat. Place the spinach in a small bowl, add the cream cheese, sun dried tomatoes, oregano, salt and pepper, and mix everything together.
Place the earlier made egg wrap on a plate and spread half the cream cheese mixture over the top, sprinkle over half the feta and roll the wrap tightly. Repeat the process with the second egg wrap.
Enjoy straight away or store for up to 2 days in the refrigerator.

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