Viral Crispy Feta and Pesto Keto Egg Wraps
If you haven't tried the crispy feta egg trend yet, get ready to have your mind—and your tastebuds—completely blown. This isn't just breakfast; it's a textural masterpiece. By frying crumbled feta cheese directly in the pan until it forms a golden, lace-like crust, we create a savory, salty base that hugs the fried egg. To elevate this to gourmet status, we add a generous smear of basil pesto and wrap it all inside a warm, low-carb tortilla. This recipe is a Keto powerhouse, packed with healthy fats from olive oil and high-quality protein to keep your insulin levels stable and your energy soaring until lunch. It's quick, messy in the best way, and incredibly satisfying.
The Masterplan
Heat a non-stick skillet over medium heat and add the avocado oil or butter.
Sprinkle the crumbled feta cheese into the center of the pan in a circle shape, approximately the size of your tortilla.
Let the feta sizzle for about 1-2 minutes until the edges start to turn golden and crispy.
Crack the two eggs directly onto the melting feta cheese. Season with black pepper and red pepper flakes (skip the salt as feta is naturally salty).
Cover the pan with a lid for 2 minutes to help the egg whites set while keeping the yolks runny.
While the eggs cook, spread the basil pesto evenly over one side of your low-carb tortilla.
Remove the lid. Place the tortilla, pesto side down, directly on top of the eggs.
Press down gently with a spatula and let it cook for another minute so the tortilla warms up and adheres to the eggs.
Carefully slide a spatula under the crispy cheese layer and flip the whole thing over. The tortilla should now be on the bottom with the crispy feta and eggs facing up.
Cook for 30 more seconds to crisp the tortilla slightly, then remove from heat.
Fold the tortilla in half or roll it up like a burrito. Serve immediately while the cheese is crunchy and the yolks are warm.
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 non-stick skillet over medium heat and add the avocado oil or butter.
Sprinkle the crumbled feta cheese into the center of the pan in a circle shape, approximately the size of your tortilla.
Let the feta sizzle for about 1-2 minutes until the edges start to turn golden and crispy.
Crack the two eggs directly onto the melting feta cheese. Season with black pepper and red pepper flakes (skip the salt as feta is naturally salty).
Cover the pan with a lid for 2 minutes to help the egg whites set while keeping the yolks runny.
While the eggs cook, spread the basil pesto evenly over one side of your low-carb tortilla.
Remove the lid. Place the tortilla, pesto side down, directly on top of the eggs.
Press down gently with a spatula and let it cook for another minute so the tortilla warms up and adheres to the eggs.
Carefully slide a spatula under the crispy cheese layer and flip the whole thing over. The tortilla should now be on the bottom with the crispy feta and eggs facing up.
Cook for 30 more seconds to crisp the tortilla slightly, then remove from heat.
Fold the tortilla in half or roll it up like a burrito. Serve immediately while the cheese is crunchy and the yolks are warm.