1. Heat a medium nonstick skillet on medium-high with 1 tsp oil.
2. Whisk one egg in a small bowl then gently pour into the pan. Swirl the pan to evenly spread the egg out into a thin layer like you’re cooking an omelet. Thinner works better for eggs wraps.
3. Once the edges start to turn golden brown and the middle is set, carefully flip the egg over. Continue to cook for a few more minutes until the egg is fully cooked in the middle.
4. Remove each egg wrap and set it on a plate to cool.
5. Repeat with as many eggs as you want (in this case 6) and add oil as needed to keep the pan slick.
6. Once you’ve made all your wraps, fill each with your desired fillings, then roll them up tightly and wrap them in foil or parchment paper. If desired, you can brush a little oil onto the inside of the foil or parchment to keep the egg wraps fresh.

NOTES

• Store in the fridge for up to 5 days.
  
• You may freeze these without the filling. Just be sure to separate them with a layer of parchment or wax paper.

View Original Recipe Here