Egg Wraps with Spinach, Avocado, & Bacon

Keto Egg Wraps with Spinach, Avocado, & Bacon

...
Andrew
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Category, DifficultyBeginner

Prep Time10 minsCook Time15 mins
 8 large eggs
 ½ cup half & half
 1 tsp garlic powder
 2 tbsp extra virgin olive oil
 1 pinch Sea salt and black pepper
 2 tbsp butter, divided
 8 thick-cut bacon strips
 3 cups baby spinach
 1 avocado, thinly sliced
 1 tsp hot sauce, to taste
1

Combine the eggs, half & half, garlic powder, and olive oil in a large bowl. Season with salt and black pepper, to taste, and whisk until smooth.

2

Melt one-half tablespoon of butter in a 10-inch non-stick skillet set over medium heat. Pour one-quarter of the egg batter into the preheated skillet and swirl pan to evenly coat the bottom.

3

Reduce heat to just below medium and cover the skillet. Cook just until the egg batter sets and is cooked through approximately 3-4 minutes. Do not overcook.

4

Transfer the egg wrap to a reserved platter and set aside. Repeat this process with the remaining batter.

5

Meanwhile, add bacon to another skillet and cook until crispy, approximately 5-6 minutes. Transfer bacon to a plate lined with paper towels and blot off excess grease. Discard all but one tablespoon of bacon grease in the pan and add the baby spinach. Season with salt and black pepper, to taste, and cook, stirring occasionally, just until the spinach wilts, approximately 2 minutes.

6

To serve, top each egg wrap with the spinach mixture, two strips of bacon, and some avocado slices. Add a dash of hot sauce and fold, if desired. Enjoy!

Nutrition Facts

Servings 4


Amount Per Serving
Calories 562
% Daily Value *
Total Fat 50.11g78%
Total Carbohydrate 8.15g3%
Protein 21.3g43%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 8 large eggs
 ½ cup half & half
 1 tsp garlic powder
 2 tbsp extra virgin olive oil
 1 pinch Sea salt and black pepper
 2 tbsp butter, divided
 8 thick-cut bacon strips
 3 cups baby spinach
 1 avocado, thinly sliced
 1 tsp hot sauce, to taste

Directions

1

Combine the eggs, half & half, garlic powder, and olive oil in a large bowl. Season with salt and black pepper, to taste, and whisk until smooth.

2

Melt one-half tablespoon of butter in a 10-inch non-stick skillet set over medium heat. Pour one-quarter of the egg batter into the preheated skillet and swirl pan to evenly coat the bottom.

3

Reduce heat to just below medium and cover the skillet. Cook just until the egg batter sets and is cooked through approximately 3-4 minutes. Do not overcook.

4

Transfer the egg wrap to a reserved platter and set aside. Repeat this process with the remaining batter.

5

Meanwhile, add bacon to another skillet and cook until crispy, approximately 5-6 minutes. Transfer bacon to a plate lined with paper towels and blot off excess grease. Discard all but one tablespoon of bacon grease in the pan and add the baby spinach. Season with salt and black pepper, to taste, and cook, stirring occasionally, just until the spinach wilts, approximately 2 minutes.

6

To serve, top each egg wrap with the spinach mixture, two strips of bacon, and some avocado slices. Add a dash of hot sauce and fold, if desired. Enjoy!

Egg Wraps with Spinach, Avocado, & Bacon
...
Andrew
Share:
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