Viral Crispy Feta and Pesto Egg Wraps (Keto Edition)
If you have spent any time scrolling through food trends recently, you have likely seen the crispy feta egg go viral. But as a keto enthusiast, you know that the bread usually served with it is a no-go. Enter the ultimate Keto Crispy Feta and Pesto Egg Wrap. This recipe creates a stunning 'frico' (crispy cheese crust) that adds an unbelievable savory crunch to your morning eggs. By pairing high-fat feta and olive-oil-rich pesto with a low-carb tortilla, we create a high-satiety breakfast that keeps your blood sugar stable and your taste buds dancing. It is salty, crispy, herbaceous, and ready in under 10 minutes. This is the perfect way to break your fast with quality fats and moderate protein.
The Masterplan
Heat a small non-stick skillet over medium heat and melt the butter.
Sprinkle the crumbled feta cheese into the pan in a circle shape, leaving a small hole in the center for the egg.
Crack the egg directly into the center of the feta ring. Season with black pepper and red pepper flakes (skip the salt as the feta is salty enough).
Let the egg cook undisturbed for about 2-3 minutes until the feta cheese creates a golden, lacy, crispy crust and the egg white is mostly set.
While the egg cooks, spread the basil pesto evenly over one side of your low-carb tortilla.
Place the tortilla, pesto side down, directly on top of the egg and crispy cheese in the pan. Press down gently with a spatula to adhere.
Cook for another minute, then slide the spatula under the cheese crust and carefully flip the whole wrap over.
Toast the underside of the tortilla for 1-2 minutes until warm and slightly crisp.
Remove from the pan, fold in half like a taco, and serve immediately while the cheese is still crunchy.
Perfect Pairings
Creamy Everything Bagel Stuffed Avocado Boats
5-Minute Keto Everything Bagel Stuffed Avocados
Keto Smoked Salmon Chaffle Sliders with Everything Cream Cheese
Gather Your Energy
Step by Step
Heat a small non-stick skillet over medium heat and melt the butter.
Sprinkle the crumbled feta cheese into the pan in a circle shape, leaving a small hole in the center for the egg.
Crack the egg directly into the center of the feta ring. Season with black pepper and red pepper flakes (skip the salt as the feta is salty enough).
Let the egg cook undisturbed for about 2-3 minutes until the feta cheese creates a golden, lacy, crispy crust and the egg white is mostly set.
While the egg cooks, spread the basil pesto evenly over one side of your low-carb tortilla.
Place the tortilla, pesto side down, directly on top of the egg and crispy cheese in the pan. Press down gently with a spatula to adhere.
Cook for another minute, then slide the spatula under the cheese crust and carefully flip the whole wrap over.
Toast the underside of the tortilla for 1-2 minutes until warm and slightly crisp.
Remove from the pan, fold in half like a taco, and serve immediately while the cheese is still crunchy.