Egg and Spinach Wrap

This recipe is vegetarian and dairy-free.

Prep Time
10 minutes
Cook Time
5 minutes
Serves 1
Keto Egg and Spinach Wrap


Step 1. To make an omelette, whisk together the eggs, spring onion and seasonings. Spray a hot, non-stick frypan with oil, pour in the egg mixture and cook for 2-3 minutes or until almost cooked. Turn omelette over and cook for a further minute or until just cooked. Remove from pan and cool.

Step 2. Place omelette on wrap, top with spinach and tomato and season. Roll to enclose.


  • 2 x 60g eggs
  • 1 spring onion (10g), finely sliced
  • Salt and freshly ground black pepper, to taste
  • Olive oil Spray
  • 1 x 40g low carb keto wrap
  • ¼ cup (7g) baby spinach leaves
  • 1 small tomato (30g), sliced

Per serve:

Energy: 1050kj (252kcal)

Protein: 22.5g

Fat: 14.2g

Carbohydrates: 3.9g

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