Crispy Egg Wraps
Ingredients
Egg Wrap
- Olive Oil for greasing pan
- 4 rice paper sheets
- 8 large pasture-raised eggs
- ¼ teaspoon sea salt, divided
- ¼ teaspoon fresh ground black pepper, divided
Salad
- 4 Persian cucumbers, finely chopped
- 16 cherry tomatoes, sliced
- ¼ red onion, finely chopped
- 16 black olives, pitted and sliced
- 3 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- ½ teaspoon sea salt
Method
Step 1
Heat a frying pan over medium heat and lightly coat with olive oil.
Step 2
Once the pan is hot, place one rice paper in the hot pan, crack two eggs on top of the rice paper, and season with salt and pepper (divided accordingly between all the servings).
Step 3
Allow the rice paper to soften slightly, then fold it in half using a spatula. Press the wrap down with the spatula to slightly flatten it and fry for 1 minute. Flip the wrap and fry for 1 more minute. Remove from heat (you can keep warm in the toaster oven) and repeat with the remaining wraps.
Step 4
Add all of the salad ingredients to a bowl and toss until well combined.
Step 5
Serve the egg wraps warm with the salad on the side.
Nutritional Information
Nutritional analysis per serving: Calories: 373, Total Fat: 27g, Saturated Fat: 6g, Cholesterol: 370mg, Sodium: 973mg, Carbohydrates: 19g, Fiber: 3g, Sugars: 3g, Protein: 14g, Net Carbs: 15g
