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prep time
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cook time
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ready time
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Ultimate Low FODMAP BLT Breakfast Omelet Wrap
This is the only Low FODMAP breakfast wrap recipe you’ll ever need! All your favorite sandwich fillings encased in an egg omelet wrap. This Low FODMAP breakfast recipe is perfect for weekend brunches but also easy to make in just a few simple steps. Low FODMAP diet recipes don’t have to be limiting when you can still enjoy all your favorites with this little breakfast hack. Be sure to weigh all your ingredients using elextric kitchen scales for best results.
Can I substitute any ingredients?
This is your breakfast wrap! Feel free to swap out any filling ingredient and replace it with any Low FODMAP filling of choice. The classic BLT consists of bacon, lettuce and tomatoes, but why not try substituting the bacon for ham or chicken breast slices.
Can I adapt this to other diets?
This wrap is naturally gluten-free and can be made dairy-free by substituting the cream cheese for a plant-based alternative or leaving it out entirely. This recipe is not suitable for Vegan diets due to the use of eggs, dairy and bacon.
How to store BLT Breakfast Omelet Wrap?
This recipe is best kept in an airtight container in the fridge and consumed within the next day. The wraps can be made up to 2 days in advance and kept in the fridge until needed.
Net Carbs
4.7 g
Fiber
1.7 g
Total Carbs
7 g
Protein
31.9 g
Fats
59.7 g
677 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Raw egg
2 large
Almond milk, plain or original, unsweetened
2 tbsp
Salt and Black Pepper (To Taste)
0.25 tsp
Olive oil
1 tbsp
Lactose-Free Cream Cheese
15 g
Mayonnaise, store bought
1.5 tbsp
Bacon, pork
50 g
Lettuce, romaine or cos
50 g
Tomato raw (includes cherry, grape, roma)
45 g
Recipe Steps
steps 5
Step 1
Prepare the bacon according to the pack instructions or to preference (fried or grilled) and set aside to cool. Add the eggs and almond milk to a jug. Add a small pinch of salt and pepper, to taste. Whisk to combine.Step 2
Heat the olive in a large pan set over medium heat. Pour in the egg mixture and evenly coat the bottom of the pan. Reduce the heat to low and leave to cook through for a few minutes until just beginning to turn golden. Flip over and brown the other side for a further 3-4 minutes. Remove from the heat and leave to cool slightly.Step 3
Dice the tomatoes, bacon, and lettuce into small pieces. Transfer the bacon, lettuce, and tomatoes to a large bowl. Add the mayonnaise and stir to coat all the ingredients.Step 4
Evenly spread the cream cheese over the egg wrap. Spoon the filling mixture into the center of the wrap. Group the fillings in a line as this will help when it comes to wrappingStep 5
Take the edge of the wrap and fold it over the filling. Repeat with the other side. Carefully squeeze the wrap so it looks tight and the fillings are secure. Cut in the center and enjoy!
Comments
Craazybirdlady 2 years ago
Can’t wait to try for breakfast tomorrow!