Description
Easy Egg White Wraps (Low Carb!) are light, versatile, and packed with protein, making them a healthy, guilt-free option for anyone on a low-carb or keto diet. Plus, they are vegetarian-friendly and are easy to whip up with just four ingredients—yes, only four!
Ingredients
4 large egg whites (see the notes below on how to separate the egg white and yolk)
2 teaspoons milk (or water)
1/4 teaspoon salt and pepper to taste
oil or butter for frying
Instructions
Prep the Ingredients: Separate the egg whites from the yolks (you can save the yolks for another recipe—don’t let them go to waste!). Whisk the egg whites in a bowl with the milk, salt, and pepper until frothy.
Heat the Pan: Heat a non-stick skillet over medium heat. Lightly coat the pan with cooking spray or a tiny bit of oil or butter.
Cook the Wraps: Pour half the egg white mixture into the pan, swirling it around to create a thin layer. Cook for 1-2 minutes until the edges begin to lift and the surface sets. Flip it carefully with a spatula and cook for another 30 seconds.
Repeat & Stack: Repeat the process with the rest of the egg whites to make 2 wraps, depending on the size of your skillet. Enjoy!
Notes
🥚 HOW DO I SEPARATE EGG WHITES? 1. CRACK THE EGG: Tap it gently on a bowl to crack it open. 2. SEPARATE: Hold the egg over the bowl and pass the yolk back and forth between the shell halves, letting the white fall into the bowl. ALTERNATIVE-- Use your hands to let the white slip through your fingers or use an egg separator.
How do I know when the warps are ready to flip?
Patience is key here. The edges of the wrap start to lift from the pan and look set rather than runny.
The surface of the wrap looks mostly dry and is no longer shiny or liquid.
Typically, this takes about 1-2 minutes on the first side.
- Category: Breakfast
- Method: Stove Top
- Cuisine: American