Crispy Egg Wraps - Gluten Free

Makes:4 servings (1 wrap each)     Prep Time:15 minutes    Cook Time:15 minutes

This a wonderful savoury breakfast, high protein and gluten free.  This protein rich breakfast reduces cravings and overall caloric intake throughout the day, compared to one rich in carbohydrates and sugar. 

Eggs are a rich source of choline, a nutrient that is critical for metabolism, neurotransmitter synthesis, brain development, and more. In eggs, choline is naturally bound to phospholipids which aid in their digestion and absorption. Nutrient Synergy at it's best !

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:

1. Heat a frying pan over medium heat and lightly coat with olive oil.

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).

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.

4. Add all of the salad ingredients to a bowl and toss until well combined.

5. Serve the egg wraps warm with the salad on the side.
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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

​Recipe Compliments: Dr. Mark Hyman