Keto Greek Breakfast Rollups

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Lolita Carrico
A certified nutritionist and self-taught chef with a love for entertaining and experimenting with food, Lolita Carrico created Ketology after struggling for years with her own hormonal changes and weight gain. After having two children, she found that managing her weight and moods became more and more of a struggle. After researching the ketogenic diet thoroughly and understanding the science and nutritional aspects, she began her keto journey in 2018. Within three months, she shed 25 pounds and her mood improved, focus sharpened and her energy was through the roof. Three years later, she has maintained a 55-pound weight loss and has learned to intuitively follow a balanced keto lifestyle without sacrificing a thing!

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. This Keto Greek Breakfast Rollups recipe is a tasty way to enjoy a breakfast wrap which includes delicious feta cheese and roasted red peppers – yum!

Making thin egg wraps (they’re similar in consistency to crepes) are easy and you can also experiment by adding vegetables into the blender when you make the “wrap” batter. I love adding a handful of spinach in for a beautiful green color but also loads of nutrition and fiber! While I love this Keto Greek Breakfast Rollups with feta cheese and Kalamata olives, you can experiment with all sorts of fillings. Often for lunch, I’ll make a spinach one like I mentioned above and put rotisserie chicken slices, tomato and cheese with a hit of hot sauce for a deliciously satisfying meal.

I usually use a small blender like the NutriBullet for these – it’s easy to blitz up and pour into the skillet, but any blender works fine.

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!
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Course Breakfast
Servings 2 people
Calories 401 kcal

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
 

  • Place one egg, 1 tablespoon olive oil, and 1/8 teaspoon salt and 1 tablespoon of water in your blender and blend until smooth.
  • 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: 401kcalCarbohydrates: 8gProtein: 13gFat: 37gSaturated Fat: 10gCholesterol: 236mgSodium: 1457mgPotassium: 363mgFiber: 4gSugar: 2gVitamin A: 815IUVitamin C: 18mgCalcium: 202mgIron: 2mg
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