Switch out the carb-heavy tortilla for a wrap made of nothing but eggs, butter, cream, and a few herbs.


Makes one serve:

Energy: 706kcal. (2953kJ)

Fat: 75% (60g)

Protein: 19% (34g)

Carbohydrate: 6% (8g net carbs)


Prep Time: 10 mins.

Cook Time: 5 mins.



2 extra-large eggs, beaten

20mL cream

1 pinch chives, finely chopped

1 pinch parmesan, grated

1 pinch black pepper

10mL extra virgin olive oil

1 rasher of bacon

4 cherry tomatoes, quartered

30g red onion, diced

1 pinch coriander leaves, chopped

1 squeeze lime juice

45g baby spinach, shredded

50g avocado, sliced

20g canned black beans, drained and rinsed

1 pinch sea salt, to taste



  • Whisk the eggs and a tablespoon of cream in a bowl with the chives, black pepper, and parmesan.
  • Coat a wide frying pan with one teaspoon of olive oil over a medium heat. Pour in the egg mix, and tilt pan to create a very thin omelette. Cover with a lid and allow to cook through. This should only take 2-3 minutes.
  • Carefully lift the omelette from the pan with a spatula and transfer to a plate. Leave to rest while preparing the filling.
  • Increase heat to high, add a second teaspoon of olive oil to the frying pan, and cook bacon for 1-2 minutes on each side, or until cooked to your liking. Set aside.
  • Mix the cherry tomatoes (approx. four large), red onion (approx. ¼ small onion), coriander, lime juice and salt in a bowl to create a chunky and simple salsa.
  • Arrange the cup of shredded spinach, avocado (approx. ¼ large fruit), salsa, black beans (approx. 1 tablespoon) and bacon on the omelette, then carefully wrap