Paleo Whole30 Pesto Prosciutto Egg Wraps
Prep Time15 minutes mins
Cook Time28 minutes mins
Servings: 8 wraps
Calories: 259kcal
- 12 large eggs
- ½ cup paleo pesto
- ghee or oil of choice for cooking
- 22-24 slices prosciutto (2 packs)
Crack the eggs in a large bowl and stir in the pesto. Whisk until well combined. Add ghee (or preferred fat) to a large skillet and turn the heat to medium. Pour in the egg mixture and cook until done, stirring regularly, about 5 minutes. Take off heat.
Line a sheet tray with parchment paper. Lay 3 pieces of prosciutto together, slightly overlapping to form a tortilla-like base. You should get 8 total. Divide egg mixture evenly between all the prqoscuitti wraps. Fold the meat around the eggs and lay seam side down.
Cook in an air fryer for 8 minutes, flipping half way through. (For this I lined a 8x8 pan with parchment paper and placed them on that.) OR Preheat the oven to 375° and bake 16-18 minutes, flip over and bake 5 more minutes.
These can be prepared and baked the morning of serving.
Calories: 259kcal | Carbohydrates: 2g | Protein: 13g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 295mg | Sodium: 397mg | Potassium: 147mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 726IU | Calcium: 68mg | Iron: 1mg