Prep Time: 15 minutes
Cook Time: 15-20 minutes
Ingredients6 large Crepini® Egg Wraps with (Cauliflower, Sweet Potato or Gluten-Free Grains)
1 tablespoon unsalted butter
10 large eggs
½ teaspoon kosher salt
½ teaspoon ground black pepper
6 ounces (1½ cups) shredded Cheddar cheese
½ cup salsa
1 small avocado, sliced thin
For ServingPico de gallo
- Crack eggs into a medium mixing bowl. Lightly whisk until combined.
- To a 12-inch nonstick skillet over medium heat, melt the butter. Add eggs, salt, and pepper. Cook, stirring continuously, until eggs are scrambled and are no longer runny, 7-9 minutes.
- Add ½ cup of the egg mixture to the middle of a Crepini, top with ¼ cup cheese, 1 tablespoon salsa, and some avocado slices. Fold in the sides, and roll into a tight burrito shape.
- Repeat process with remaining ingredients.
- Preheat airfryer to 400
° F. Place burritos in the airfryer and cook for 5-7 minutes, or until golden and crispy. Serve with Pico de Gallo and sour cream.
Nutritional Information (per serving)
Calories: 355 Total Fat: 27.7g Cholesterol: 348mg Sodium: 722mg Total Carbohydrates: 5.4g Protein: 21.6g
Tips & Tricks
You save over 32g of carbs and 160 calories per serving by substituting a flour tortilla with a Crepini!