Keto Greek Breakfast Rollups

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Lolita
Hi! I created Ketology after struggling for years with hormonal changes and weight gain. As I got older, I found managing my weight and moods became more and more of a struggle. Within 3 months of switching to a ketogenic lifestyle tailored for my age, I not only shed 30 pounds of stubborn fat, but my mood improved, my focus sharpened and I have had nothing but positive effects! Learn more about my journey here.

Eggs are a keto essential and once I mastered the (simple) art of creating thin omelettes to use as wraps, the world of breakfast opened WIDE. There are some great egg or cauliflower-based wraps available at Costco and supermarkets – I usually have some in the fridge – however they are also simple to make at home to fill with your favorite fillings for a different take on breakfast.

These greek-style wraps include delicious feta cheese and roasted red peppers – yum!

Greek Rollups

Eggs are a keto essential and once I mastered the (simple) art of creating thin omelettes to use as wraps, the world of breakfast opened WIDE. There are some great egg or cauliflower-based wraps available at Costco and supermarkets - I usually have some in the fridge - however they are also simple to make at home to fill with your favorite fillings for a different take on breakfast. These greek-style wraps include delicious feta cheese and roasted red peppers - yum!
5 from 1 vote
Print Pin Rate
Course: Breakfast
Servings: 2 people
Calories: 401kcal

Ingredients

  • 2 large eggs
  • 2 tbsp extra-virgin olive oil
  • 1/4 tsp pink salt
  • 12 large kalamata olives pitted
  • 2 oz roasted red peppers jarred, in oil
  • 1/4 tsp red chili flakes
  • 1/4 tsp parsley flakes
  • 2 oz crumbled feta cheese
  • 1/2 avocado sliced
  • sliced red onions garnish, optional
  • chopped fresh parsley garnish, optional

Instructions

  • In a small bowl, combine one egg, 1 tablespoon olive oil, and 1/8 teaspoon salt and whisk until combined.
  • Heat a small nonstick skillet over high heat and pour in egg mixture, spreading evenly so it forms a thin, even layer.
  • Once the first side is cooked, about 1 minute, flip and continue to cook until golden on bottom, about 2 more minutes.
  • Remove egg wrap to a plate.
  • Repeat the above steps with remaining egg, olive oil, and salt.
  • In a food processor, mix olives, peppers, chili flakes, and parsley flakes, until well chopped and blended, about 30 seconds.
  • Equally divide olive paste between the frittatas, spreading it on top of each in an even layer.
  • Top with fresh avocado slices and crumbled feta. Garnish with fresh parsley and red onion, if desired.
  • Roll each tightly and cut in half.
  • Enjoy!

Nutrition

Calories: 401kcal | Carbohydrates: 8g | Protein: 13g | Fat: 37g | Saturated Fat: 10g | Cholesterol: 236mg | Sodium: 1457mg | Potassium: 363mg | Fiber: 4g | Sugar: 2g | Vitamin A: 815IU | Vitamin C: 18mg | Calcium: 202mg | Iron: 2mg

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