The Best Simple Easy solution for Low Carb or Keto lunch ideas. Our recipe includes a filling suggestion but you can put anything you like in this wrap.
You can purchase selected LCHF ingredients for this recipe from our Online Pantry when clicking the Buy Now link.
Pan fry the halloumi and asparagus in the olive oil over medium heat for 2 minutes.
Whisk together the egg wrap ingredients, adding salt and pepper to taste.
Pour egg mixture into a large frypan on a low heat and cook until set, flip the egg wrap if needed.
Let egg wrap cool in the pan before flipping onto a serving plate.
To assemble, lay filling in the centre of the egg wrap, leaving space at the bottom to wrap. Fold in one side, then fold the bottom section, and follow with the remaining side.
Garnish with parsley.
Shop for Low-Carb Ingredients & Products Online!
Check out our Nutrition for Life Pantry for Recipe Ingredients & Essentials for LCHF!
Shipping Australia Wide
Servings 1
- Amount Per Serving
- % Daily Value *
- Total Fat 48g74%
- Net Carbohydrate 2g1%
- Protein 35g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Pan fry the halloumi and asparagus in the olive oil over medium heat for 2 minutes.
Whisk together the egg wrap ingredients, adding salt and pepper to taste.
Pour egg mixture into a large frypan on a low heat and cook until set, flip the egg wrap if needed.
Let egg wrap cool in the pan before flipping onto a serving plate.
To assemble, lay filling in the centre of the egg wrap, leaving space at the bottom to wrap. Fold in one side, then fold the bottom section, and follow with the remaining side.
Garnish with parsley.
Shop for Low-Carb Ingredients & Products Online!
Check out our Nutrition for Life Pantry for Recipe Ingredients & Essentials for LCHF!
Shipping Australia Wide
Timer
5 MinutesIngredients
Directions
Pan fry the halloumi and asparagus in the olive oil over medium heat for 2 minutes.
Whisk together the egg wrap ingredients, adding salt and pepper to taste.
Pour egg mixture into a large frypan on a low heat and cook until set, flip the egg wrap if needed.
Let egg wrap cool in the pan before flipping onto a serving plate.
To assemble, lay filling in the centre of the egg wrap, leaving space at the bottom to wrap. Fold in one side, then fold the bottom section, and follow with the remaining side.
Garnish with parsley.
