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Low-carb spinach and egg wrap

If you’re on a low-carb diet, omelette-like egg wraps or pancakes are really useful substitutes for bread and tortilla. I like adding spinach to mine and sometimes chickpea flour to make the wraps more solid. Then you can fill them with meat, fish, cheese, roasted vegetables, salad and sauces. Or just spread cream cheese, goat’s cheese over the pancakes, add some smoked salmon and roll them up. Then cut them into slices and voilà you’ll have some lovely low-carb party nibbles! This is the basic recipe, feel free to add extra ingredients, such as garlic, cayenne, Parmesan, fresh herbs, pesto etc.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 large handfuls of baby spinach
  • 4 large eggs
  • 1 Tbsp chickpea flour
  • Salt & pepper
  • Optional Extras choose 2 or 3:
  • 1 pinch of Cayenne or nutmeg
  • 1 garlic clove minced
  • 1 Tbsp sesame seeds
  • 2 Tbsp. chopped herbs ( such as parsley oregano, basil, mint, coriander
  • 2 Tbsp grated parmesan
  • 1 Tbsp. pesto

Method
 

  1. Put the eggs & spinach into a blender and process until smooth. Season with salt and pepper. Add your chosen extras (I added garlic and a pinch of cayenne this time).
  2. Lightly grease a pancake or flat frying pan and add a large ladleful of the mixture, letting it spread out evenly.
  3. When the surface of the omelette/pancake is no longer runny, flip it over and cook for another minute or so.
  4. Slide it to a plate and repeat the above with the remaining egg mixture. You should get 3 thick or 4 thin pancakes.
  5. Let them cool, then add your filling and roll them up, like you would with a tortilla or pancake.
  6. Serve at room temperature.