Low Carb Egg Roll
This low-carb egg wrap recipe is a perfect high protein breakfast recipe! Just like my other low carb egg salad wrap , this egg wrap skips the bread too! This lunchbox-friendly egg recipe is gluten-free and super easy to make!
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Ingredients
For the Cheese Spread:
- 30 g paneer low fat, soft and fresh
- 1 tablespoon mayonnaise regular or vegan
- A pinch of salt to taste
For the Omelet:
- 2 eggs
- salt A pinch of
- 1 teaspoon oil or as needed for cooking
For Assembling the Roll:
- 2 medium lettuce leaves romaine, iceberg, or butterhead
- ½ teaspoon chili flakes optional, for spice
- Extra 1 tablespoon cheese spread for layering over omelet
Instructions
Make Cheesespread
- Blend some low fat paneer with a dollop of mayonnaise, salt to make a creamy cheese spread.
Make Omelete
- In a bowl, whip 2 eggs and some salt for the omelet mixture.
- Heat a shallow pan and brush some oil (if not a using a non stick pan), then pour the egg mixture into it.
- Cook on medium heat for 3-4 minutes and when the surface is slightly gooey, flip to cook the other side for 2 minutes or until its fluffy.
- Once done, take it off the heat and set aside
Create the Roll
- Start by spreading & flattening the lettuce leaves. To make it big enough for stacking the omelet, I have overlapped 2 medium lettuce leaves here.
- Handy Tip - Before you make the roll, ensure your lettuce leaves are clean and free of moisture
- Now, spread the cheese spread all the over the lettuce and sprinkle some chili flakes
- Next, place the omelet and add some more cheese spread over it.
- Now, carefully roll the omelet tightly inside the lettuce.
- Once done, cut it in half and serve!
Nutrition
Calories: 353kcalCarbohydrates: 3gProtein: 16gFat: 30gSaturated Fat: 9gPolyunsaturated Fat: 9gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 353mgSodium: 251mgPotassium: 237mgFiber: 1gSugar: 1gVitamin A: 4335IUVitamin C: 9mgCalcium: 215mgIron: 2mg