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Breakfast Wrap

A unique twist on a breakfast tradition

Ingredients

Scale
  • 1 egg per wrap
  • 1/2 tbsp grass fed butter
  • 1 tbsp full fat organic coconut milk
  • Pinch of seal salt
  • Pinch of pepper to taste

Filling Options

  • Sliced tomato
  • Avocado
  • Spinach or any leafy greens
  • Zucchini
  • Onion
  • Cucumber, etc.

Instructions

  1. Whisk the egg, coconut milk, sea salt and pepper in a bowl until there are no lumps and you cannot see any separate egg yolk or white pieces/
  2. Heat some grass-fed butter in a smaller frying pan.
  3. Pour the egg mixture into the frying pan and rotate the pan to let the egg spread out into a thin layer. The thinner the better when using eggs as wraps.
  4. Once cooked on one side, flip over and cook for only 30 seconds on the second side.
  5. Remove each wrap as they cook and leave on a plate and allow to cool.
  6. Repeat the entire recipe until you have made enough wraps.
  7. Place your favorite filling inside and roll up.

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