Keto pizza egg wrap

Keto pizza egg wrap

If you eat breakfast, make it satisfying and quick. This hearty keto breakfast wrap by Aaron Day has 25 grams of protein to keep you full for hours and is much faster and healthier than any drive-through choice.

Keto pizza egg wrap

If you eat breakfast, make it satisfying and quick. This hearty keto breakfast wrap by Aaron Day has 25 grams of protein to keep you full for hours and is much faster and healthier than any drive-through choice.
USMetric
1 servingservings

Ingredients

  • 2 2 large egglarge eggs
  • ½ tbsp ½ tbsp butter
  • ½ tbsp ½ tbsp tomato sauce
  • ½ oz. (2 tbsp) 14 g (30 ml) mozzarella cheese, shredded
  • 1½ oz. 45 g salami, sliced
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Instructions

Instructions are for 1 serving. Please modify as needed.

  1. Heat a large, non-stick frying pan over medium heat. Add the butter.
  2. Crack the eggs into a bowl, and whisk until combined.
  3. Slowly pour the eggs into the pan, allowing the mixture to go right to the edges.
  4. Cook until the edges begin to lift off the side of the frying pan. Using a spatula all around the edge, lift the egg from the pan.
  5. Flip and cook on the other side for 30 seconds.
  6. Remove from the pan. Layer tomato sauce, mozzarella cheese, and salami in the middle. Roll it together into a wrap.

Tip

If you prefer the cheese to be melted, put the wrap back into the pan until the cheese is melted.

Diet Doctor's Recipe Team has slightly modified this recipe to follow our recipe and nutritional guidelines. You’ll find the original recipe here: Fat For Weight Loss - Keto egg wrap.

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3 comments

  1. Sarah Hart
    My omelette fell to pieces a bit when I tried to turn it over so I had to eat it with a knife and fork, but that was no problem. I added a sprinkle of Italian herb seasoning, and it was delicious!
  2. Shirley Devlin
    I love this, and have made it several times. Once I had used leftover corned beef and swiss cheese. It was great, too.
  3. dwir917
    I also had problems with it falling apart when I turned it. Does that mean I undercooked it? Was my temperature not hot enough? I also thought that 1/2 T. (which is only 1+1/2 teaspoons) was not enough to cover eggs the size of a skillet. But it was still very good.

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