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Low carb egg & spinach wrap

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Yesterday I made a thing!

A genius & wonderful thing! Ok, so I’m sure I’m not the first person to do this, but it was pretty exciting for me. I’m not very adventurous in the kitchen, but I have been wanting to attempt some homemade wraps. So yesterday I decided a simple egg wrap would make for an awesome & easy(?) low carb lunch. Want to recreate it? I definitely suggest it! Here’s what I did:

  1. Heat large pan over low-medium heat. Melt a small pat of butter and spread around pan, or spray with nonstick spray. Keep heat pretty low!

  2. While pan is warming, crack one egg into a bowl or measuring cup and scramble well. I also like to add a small splash of milk to make the egg go a little farther.

  3. Pour egg into pan and add spinach leaves. Press the leaves down into the egg as it cooks through. It will take several minutes for the egg to cook through. As it does, gently work around the edge with the spatula to keep the edges from sticking and to gauge how done it is.

  4. When it appears cooked through– it will be very thin– gently and slowly work your spatula between the underside of the egg and the pan and transfer it to a plate. Do a happy dance if you successfully get it out of the pan without it tearing! If not, oops, sorry. It’ll taste the same.

  5. Add whatever you want to one side– I added more spinach, nitrate free sliced buffalo chicken, feta, avocado slices, & salt/pepper. Gently pull the edge of the topping side of the wrap up and around the filling and tuck your innards in as you roll it up. Cut that bad boy in half, and enjoy!

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Happy dance! It didn’t rip 🙂


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I had a fever for more spinach


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Feta. Always feta.


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Ta-da!


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