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Try an Egg Wrap, a quick and nutritious meal ideal for busy days. It’s a golden, perfectly cooked egg rolled around your chosen fillings. This twist on regular wraps uses eggs instead of tortillas, making it a low-carb, protein-rich option. Great for any meal, from breakfast to a light dinner, egg wraps are easy to make and delicious to eat. They are a versatile and wholesome choice that fits into any part of your day.
For a delightful meal, pair an egg wrap with tasty sides. Try Butter Swim Biscuits for a buttery, flaky texture, or golden, crispy Hash browns. Morning Glory Muffins offer a sweet, nutritious option with fruits and nuts, while moist, rich Banana Bread is a comforting classic. These recipes are ideal for single servings or small batches.
Why You’ll Love This Recipe
- Effortless to Make: With just a few basic ingredients and a couple of minutes, you can whip up this wrap.
- Highly Nutritious: Packed with protein and low in carbs, it’s both healthy and satisfying.
- Customizable: You can fill it with anything from veggies to meats or cheeses.
- Diet-Friendly: Perfect for keto, paleo, gluten-free, and whole30 diets.
- Convenient: Ideal for a quick meal, whether it’s breakfast on the go or a light dinner.
What Is An Egg Wrap?
An Egg Wrap is essentially a thin, omelet-like egg layer used as a wrap, filled with various ingredients. Unlike traditional wraps where eggs are inside a tortilla or bread, here, the eggs form the wrap itself, offering a low-carb, high-protein alternative.
Ingredients
If you have any ingredients leftover from this egg wrap recipe, check out our Leftover Ingredients Recipe Finder
- Eggs: We recommend using 2 large eggs, which fit perfectly in an 8-inch skillet, but any size egg will work.
- Butter: Either salted or unsalted butter can be used to grease the pan.
- Fillings: Our ham and cheese egg wrap includes 1 slice of deli ham and 1 slice of cheddar cheese. Feel free to choose your preferred cheese, whether sliced or shredded. Consider using leftover ham and cheese in a Breakfast Bagel, Ham and Cheese Dutch Baby, Ham and Cheese Sliders, or Crustless Spinach Quiche.
- Seasonings: A pinch of salt and black pepper is all you need for flavoring.
Recipe Variations
Want to mix it up? Here are some fun twists to try:
- Veggie Filled: Add sautéed spinach, mushrooms, and bell peppers for a veggie-packed version.
- Spicy Kick: Introduce some heat with jalapeños or a sprinkle of chili flakes.
- Mediterranean Style: Fill with feta, olives, and sundried tomatoes for a Mediterranean twist.
- Avocado Love: Include slices of avocado for a creamy texture and healthy fats.
- Meat Lovers: Pack in some cooked bacon or sausage for an extra meaty flavor.
How To Make An Egg Wrap
These step-by-step photos and instructions help you visualize how to make this egg wrap recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Crack the eggs in a small bowl and beat them with salt and black pepper.
- Melt butter in an 8-inch skillet over medium heat. When the butter has melted, pour in the eggs. As the bottom sets, use the tip of a rubber spatula to lift up the edges of the eggs and let some of the uncooked eggs run underneath.
Pro Tip: When cooking the eggs, use the same technique you would use to make a crepe. Pour in the eggs, lift the pan, tilt and swirl the pan to allow the eggs to flow around the pan, and then finally, use a spatula to loosen the edges before you flip.
- Cook the eggs on one side for 30-60 seconds, until the edges are cooked. Then, gently flip it over with a spatula to cook on the other side for another 30-60 seconds.
- Place the cheese and ham on the eggs and slide the eggs onto a plate. The heat from the pan helps to melt the cheese. Alternatively, you can transfer the eggs to a plate and then top them with cheese and ham.
- Roll and enjoy warm.
Expert Tips
- Prepare: Before starting, review the full recipe and the Ingredient Notes section.
- Whisk: Thoroughly whisk the eggs.
- Loosen: Ensure the edges of the wrap are loosened from the pan before flipping the eggs.
- Customize: Feel free to use your favorite fillings or whatever you have on hand.
Frequently Asked Questions
Absolutely! Feel free to double or triple the egg wrap recipe. Just remember to cook each egg wrap individually to ensure they turn out perfectly.
To keep leftovers fresh, place them in an airtight container. They’ll stay good in your fridge for up to three days.
Yes, egg wraps are fantastic for meal prep. Cook the eggs, allow them to cool a bit, then store them in the refrigerator in an airtight container. When you’re ready to enjoy, just add your preferred fillings and heat it up or eat it cold – it’s your choice!
The flavor of an egg wrap primarily depends on the fillings you choose. The base tastes like a thin, tender omelet. When rolled up with your chosen ingredients, it offers a delightful blend of flavors – much like a customized, rolled omelet.
Yes, you can make a lighter version using only egg whites. Two egg whites can replace 1 whole egg, so for this egg wrap recipe, use 4 egg whites total.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve made this easy egg wrap recipe, I’d love to hear how it turned out for you. Please rate the recipe and share your thoughts in the comments below.
Snapped a photo? Tag us on Instagram; we’d be thrilled to see your creation!
Egg Wrap For One
Equipment
Ingredients
- 2 large eggs
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- ½ tablespoon salted butter
- 2 tablespoons shredded cheddar cheese (or use 1-2 slices of deli cheese)
- 1 slice deli ham (about 1 ounce)
Instructions
- Crack the eggs in a small bowl and beat them with salt and black pepper.
- Melt butter in an 8-inch skillet over medium heat. When the butter has melted, pour in the eggs. As the bottom sets, use the tip of a rubber spatula to lift up the edges of the eggs and let some of the uncooked eggs run underneath.Pro Tip: When cooking the eggs, use the same technique you would use to make a crepe. Pour in the eggs, lift the pan, tilt and swirl the pan to allow the eggs to flow around the pan, and then finally, use a spatula to loosen the edges before you flip.
- Cook the eggs on one side for 30-60 seconds, until the edges are cooked. Then, gently flip it over with a spatula to cook on the other side for another 30-60 seconds.
- Place the cheese and ham on the eggs and slide the eggs onto a plate. The heat from the pan helps to melt the cheese. Alternatively, you can transfer the eggs to a plate and then top them with cheese and ham.
- Roll and enjoy warm.
Notes
- Prepare: Before starting, review the full recipe and the Ingredient Notes section.
- Whisk: Thoroughly whisk the eggs.
- Loosen: Ensure the edges of the wrap are loosened from the pan before flipping the eggs.
- Customize: Feel free to use your favorite fillings or whatever you have on hand.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
You do a very good job with your good recipes. Thank you for helping singles with good eating ideas.
I’m so happy our recipes are helpful.
I’m looking forward to making this recipe. I only have a 10” pan. Can I still make it?
Yes, you can use a 10-inch pan but the eggs may cook faster.
Sounds good, but how is it different from an omelet?
The main difference between an egg wrap and an omelet lies in their structure and how they’re folded. An omelet is a semi-circular, thicker egg dish with fillings folded inside. An egg wrap is a thin egg “pancake”, that’s rolled up like a tortilla with its fillings, making it more portable and easier to eat on-the-go.
Love, love, love your posts.. I am from New Zealand. I have recommended your posts to a lot of my friends who are now on their own but still enjoy cooking. Than you, you have made it fun again.
Thank you so much, Barbara!
Wonderul! I will try some of your suggested variations. I made this is a nonstick pan, but would love to use my 8″ stainless steel pan as shown in your photo. How to you keep your eggs from sticking??
I don’t have trouble with the eggs sticking in my 8-inch pan because I cook them in plenty of butter (1/2 tablespoon). If yours stick, add a bit more butter to the pan.
With stainless steel you have to get it hot, then ad butter and coat the pan then pour in the eggs all as quickly as possible. SS will always stick if you start with cold pan.
Terrific recipe.