Enjoy easy, nutritious Egg Wraps with our recipe. A low-carb, high-protein meal perfect for any time, using eggs instead of tortillas for a delicious twist.
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.