Bacon Egg Wrap
7 ingredients · 25 minutes · 2 servings
Ingredients
- 4 slices Bacon
- 2 Egg
- Salt and pepper to taste
- 1/2 tsp Olive Oil
- 1 oz Cheddar Cheese (shredded)
- 2 leaves Romaine large chopped
- 1/4 Avocado (sliced)
Directions
- Heat a skillet over medium heat.
- Add the bacon and cook for 7 minutes each side or until it is cooked through and crispy.
- Remove and set aside.
- Meanwhile, in a mixing bowl, whisk the eggs and salt together until well combined.
- Heat a small non-stick pan over medium heat.
- Add enough oil to the pan to evenly coat it.
- Add a 1/4 cup of the egg to the oiled pan and tilt the pan in a circular motion to distribute the egg evenly.
- Cook until just set and the egg releases easily from the pan.
- Flip the egg and sprinkle 1/4 of the shredded cheese onto the top side of the egg and continue cooking for 60 to 90 seconds until the cheese begins to melt.
- Remove and repeat with the remaining egg and cheese.
- To serve,, avocado and cooked bacon on top of the melted cheese and fold altogether.
- Serve with lettuce. Enjoy!
Macros: Fat 27g. Carbs 4g. Protein 23g
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