Why not add some chilli or rosemary to the egg wraps before they are cooked?
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Total Time: 5 minutes
- Servings: 1 wrap
- Calories: 180 kcal
- 1 egg per wrap
- 1 tbsp coconut oil
- salt/pepper to taste
Whisk the egg in a bowl until there are no lumps and you cannot see any egg yolk or white pieces.
Heat some coconut oil (or butter) in a frying pan.
Pour the egg mixture into the frying pan and rotate the pan to let the egg spread out into a thin layer. The thinner the better when using eggs as wraps.
Once cooked on one side, flip over.
Remove each wrap as they cook and leave on a plate and allow to cool.
Repeat with as many eggs as you like until you have made enough wraps for the week ahead.
Place your favourite filling inside and roll up.