Egg white wraps with cheese, beetroot and arugula: healthy and low-carb
Looking for a healthy lunch that's quick to prepare? These egg wraps are high in protein, low in carbohydrates and full of flavour. Make a thin omelette with lemon zest and Weydeland 48+ Jong Belegen, then roll it up with herb cream cheese, beetroot, walnuts and rocket. Delicious for breakfast, lunch or a light evening meal.
Ingredients (1 person, 1 large egg wrap)
- 2 eggs
- 20 ml milk
- 50 g grated Weydeland 48+ Jong Belegen
- zest of ½ lemon
- 1 tsp butter
- 50 g herb cream cheese
- 50 g cooked beetroot, diced
- 1 tbsp chopped walnuts
- 50 g rocket
- salt and pepper
How to make egg wraps
- Zest the lemon. Wash the lemon and finely zest the skin.
- Make the egg mixture. Whisk the eggs, milk and lemon zest together in a bowl. Stir in the grated cheese and season with salt and pepper.
- Cook the omelette. Melt the butter in a frying pan of approx. 24 cm over medium heat. Pour in the egg mixture and spread it evenly by turning the pan. Cook for about 2 minutes until the egg has set.
- Turn the wrap over. Flip the omelette over with a spatula or using a plate and cook the other side for 30 seconds. Let it cool slightly on a plate.
- Fill. Spread the omelette with the herb cream cheese and sprinkle the beetroot, walnuts and rocket over it.
- Roll up and cut the wrap diagonally in half.
Why egg wraps are such a good choice
An egg wrap contains much more protein and far fewer carbohydrates than a regular tortilla. The cheese in the batter makes the wrap firmer and less likely to tear when rolled up. The walnuts add healthy fats and crunch, while the beetroot and rocket add colour and freshness.
Other fillings for egg wraps
- Mediterranean: Villa Verde pesto cheese, sun-dried tomato and spinach
- With goat cheese: Chevre Doux goat spreadable cheese, pear and honey
- Savourie: smoked salmon, cucumber and dill
- With chicken: grilled chicken, avocado and lettuce
Frequently asked questions
Can you make egg wraps in advance?
Yes. Cook the omelettes in advance and store them, separated by baking paper, in the refrigerator for no more than two days. Fill them just before eating to keep them firm.
Are egg wraps low in carbohydrates?
Yes. The wrap itself is made from eggs, milk and cheese and therefore contains very few carbohydrates. Most of the carbohydrates come from the filling, such as the beetroot.
Recipe: Weydeland.
