Viral Keto Crispy Feta & Pesto Egg Wraps
If you haven't tried the crispy feta fried egg trick yet, your keto breakfast game is about to change forever. This recipe combines the salty, savory crunch of a golden feta cheese 'skirt' with the aromatic punch of basil pesto, all wrapped up in a low-carb tortilla. It is the ultimate 5-minute high-protein meal that keeps you in ketosis while tasting like a gourmet brunch. The healthy fats from the pesto and eggs provide sustained energy, while the crispy cheese texture adds a satisfying crunch that many of us miss on a low-carb diet. This isn't just breakfast; it's a flavor explosion that proves healthy eating is never boring.
The Masterplan
Heat a non-stick skillet over medium heat and lightly coat with avocado oil or butter.
Sprinkle the crumbled feta cheese into the center of the pan in a circle approximately the size of your tortilla. Let it sizzle for about 1-2 minutes until the edges start to turn golden and crispy.
Crack the two eggs directly onto the melting feta. You can leave the yolks whole or lightly break them with a spatula, depending on your preference.
Immediately dollop the pesto over the eggs and swirl it slightly.
Sprinkle with red pepper flakes and black pepper.
Place the low-carb tortilla directly on top of the eggs and cheese. Press down gently with a spatula to ensure the egg adheres to the tortilla.
Cover the pan with a lid for 1-2 minutes to help the egg whites set completely.
Once the cheese is deeply golden and crispy (it should release easily from the pan) and the eggs are set, slide a spatula under the cheese and flip the whole wrap over.
Cook the tortilla side for just 30 seconds to warm it through.
Remove from the pan, fold in half (taco style) or roll it up. Enjoy immediately while the feta is crispy.
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 lightly coat with avocado oil or butter.
Sprinkle the crumbled feta cheese into the center of the pan in a circle approximately the size of your tortilla. Let it sizzle for about 1-2 minutes until the edges start to turn golden and crispy.
Crack the two eggs directly onto the melting feta. You can leave the yolks whole or lightly break them with a spatula, depending on your preference.
Immediately dollop the pesto over the eggs and swirl it slightly.
Sprinkle with red pepper flakes and black pepper.
Place the low-carb tortilla directly on top of the eggs and cheese. Press down gently with a spatula to ensure the egg adheres to the tortilla.
Cover the pan with a lid for 1-2 minutes to help the egg whites set completely.
Once the cheese is deeply golden and crispy (it should release easily from the pan) and the eggs are set, slide a spatula under the cheese and flip the whole wrap over.
Cook the tortilla side for just 30 seconds to warm it through.
Remove from the pan, fold in half (taco style) or roll it up. Enjoy immediately while the feta is crispy.