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Egg Rolls with Spinach, Bacon and Avocado
Votes: 3
Rating: 5
You:
Rate this recipe!
Cuisine Ketogenic, Korean, Low Carb
Prep Time 15 minutes
Cook Time 10 minutes
Servings
Ingredients
  • 6 eggs
  • 6 bacon slices cooked and chopped (divided)
  • 1/4 cup heavy cream
  • 2/3 cup chicken meat cooked and shredded (divided)
  • 1 ripe avocado sliced (divided)
  • 1 cup spinach freshly chopped (divided)
  • 2 tbsp Mayonnaise divided
  • 1 tsp mustard
  • sea salt and black pepper to taste
  • 2 tbsp butter divided
Cuisine Ketogenic, Korean, Low Carb
Prep Time 15 minutes
Cook Time 10 minutes
Servings
Ingredients
  • 6 eggs
  • 6 bacon slices cooked and chopped (divided)
  • 1/4 cup heavy cream
  • 2/3 cup chicken meat cooked and shredded (divided)
  • 1 ripe avocado sliced (divided)
  • 1 cup spinach freshly chopped (divided)
  • 2 tbsp Mayonnaise divided
  • 1 tsp mustard
  • sea salt and black pepper to taste
  • 2 tbsp butter divided
Votes: 3
Rating: 5
You:
Rate this recipe!
Instructions
  1. Crack the eggs into the blender. Add in heavy cream, mustard and season with salt and pepper. Blend until smooth.
  2. Heat the medium-sized frying pan and melt 1 tbsp of butter. Pour in half of the egg mixture, sprinkle with bacon and fry until wrap gets firm. Repeat with the remaining egg batter and bacon.
  3. Transfer omelets to the plate. Spread each omelet with mayo, add spinach leaves, shredded cooked chicken and avocado slices.
  4. Roll it up. Cut each roll in half and serve immediately.
Recipe Notes

Macros (per serving): Calories: 549– Fat: 46.2g – Net carbs: 2.5g (total carbs: 6.1g, fiber: 3.6g) – Protein: 28.3g

*Depending on your macros for the day, if you want to reduce fat, simply use less bacon and butter.

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