For those who, like me, live an 8020 lifestyle, these egg wraps are a wonderful solution to get back into balance. These gluten-free and low carb egg wraps with salmon contain no flour, but they do contain a lot of protein and healthy fats. Combine with dill and avocado and you can have a delicious breakfast or lunch on the table in no time. Also check the recipe for egg wraps with spinach and chicken breast here.


For the egg wraps with dill:

3 eggs

60 grams of cottage cheese

2 teaspoons of psylium fiber

1 teaspoon flaxseed

small handful of fresh dill

olive oil.

Topping: 1 small avocado, juice of half a lemon, 100 grams of smoked salmon, handful of arugula, pinch of pepper. Additional: blender or food processor, baking pan.


Scoop out the avocado and cut into slices. Sprinkle with the lemon juice and set aside. Mix the eggs with the cottage cheese, psylium, linseed and dill in the blender (or food processor).

Heat a dash of oil in the frying pan and pour in half of the batter. Once the top has set a little, flip it over and cook the other side as well.

Repeat these steps with the 2 egg wrap.

Tip: slide the egg wrap onto a plate and flip it over the pan. recipe Egg Wraps with salmon and dill bettys kitchen recipe Egg Wraps with salmon and dill bettys kitchen Cover the egg wraps with salmon and the avocado slices.

Spread some arugula over it and top with some extra fresh dill and a pinch of pepper. Roll up the egg wraps with salmon, if desired, and eat straight away.

Enjoy your meal! Try out our other Breakfast Ketogenic with Curry Eggs

Nutritional values

Serving Size: 1/2 Egg Wrap

Calories: 236

Fat: 17.5

Carbs: 1.9

Protein: 16.5

Preparation time: 10

Cooking time: 10

Total time: 20

Servings: 1 egg wrap

Category: Breakfast, Lunch

Rating: 0 stars
0 votes

Add comment


There are no comments yet.