companion blog to the e-book the 24/7 Low Carb Diner

Companion blog to the e-book
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Thursday, April 23, 2009

Egg Roll-ups

Breakfast burritos are a favorite around here, but I have a couple of gripes with them. One thing I don't like about them is the way the scrambled egg tumbles out and down your shirt. Hmm, maybe that's just me? The other thing, is that carby tortilla. Even low carb tortillas add up too quickly in your carb totals for the day.

These Egg Roll-ups answer both of those problems for me. Instead of using a tortilla to do the wrapping, why not use the egg itself? It tastes just as good, and is just as easy to prepare. These were an E.Z. Fix breakfast this morning. Here's how I did it.

Egg Roll-ups

1 egg per roll up
1 slice of American cheese per roll up
optional ingredients: precooked sausage crumbles, bacon bits, chopped onion or green pepper

Lightly beat the egg. Spray a skillet with non stick cooking spray or melt butter. Pour the egg into the hot pan. Do not scramble or try to do two eggs at a time. When the egg is set, flip it over in the pan. Place a cheese slice on top. Add any optional ingredients in a thin layer. When the cheese is just beginning to melt, remove the food to a plate. Use your fingers to roll it in a spiral. Top with salsa.

I try to keep a bag of frozen diced onions and peppers in the freezer. For this recipe, I remove about 1/4 a cup and soften them briefly in the skillet before I prepare the Egg Roll-ups. Once these roll-ups have cooled a bit, they can even be eaten by hand on the go.


Jezwyn said...

I make this for breakfast every morning - an egg omelette (usually two eggs, whipped), flipped and filled with cheese and ham, then folded or rolled. Mmmm, melted cheese... If there's time, I cook some bacon to use in place of the ham.

Lisa Marshall said...

Two eggs will never turn over well for me. You must be a pro!