Carnivore Steak and Egg Wrap

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Carnivore Steak and Egg Wrap

Ingredients:

  • 2 large eggs

    • Provides protein and richness to the wrap.

  • 1/2 lb cooked steak (any preferred cut, like ribeye or sirloin)

    • Adds flavor and substance to the wrap. You can also use leftover steak.

  • Salt and pepper (to taste)

    • Enhances the natural flavors of the steak and eggs.

  • Butter or oil for cooking

    • For frying the eggs and steak. You can use ghee for a richer flavor.

Instructions:

  1. Cook the Steak:

    • If your steak isn’t already cooked, season it with salt and pepper, then sear it in a hot pan with some butter or oil to your desired level of doneness. Once cooked, slice the steak into thin strips or small pieces.

  2. Cook the Eggs:

    • In the same pan, add a little more butter or oil if necessary. Crack the eggs into the pan and scramble them over medium heat until cooked to your liking. Season with salt and pepper.

  3. Assemble the Wrap:

    • Once the eggs are cooked, add the sliced steak on top of the eggs in the pan. Use a spatula to gently fold the eggs around the steak to form a “wrap.” Let it cook for another minute to help bind the eggs and steak together.

  4. Serve:

    • Once everything is combined and golden, carefully transfer the steak and egg wrap to a plate. Optionally, serve with some fresh herbs or a side of avocado for extra flavor.

Benefits:

  • High in Protein: This dish is packed with protein from both the steak and eggs, supporting muscle building and repair.

  • Rich in Healthy Fats: The combination of steak, eggs, and butter or oil offers a good amount of healthy fats, ideal for energy.

  • Low-Carb: This is a great low-carb meal, fitting perfectly into a carnivore or ketogenic diet.

  • Satisfying and Filling: The combination of steak and eggs provides long-lasting energy, making it perfect for breakfast, lunch, or dinner.

Nutritional Info (Approximate per serving, 1 wrap):

  • Calories: 450-550 kcal (depending on the steak cut and amount of butter used)

  • Carbohydrates: 2-4 g (mostly from the eggs)

  • Protein: 35-40 g

  • Fat: 30-40 g

  • Sodium: 400-500 mg

Tips:

  • Choice of Steak: Choose a tender cut like ribeye or sirloin for a juicier wrap, but you can use any steak you have available.

  • Adjust the Filling: If you prefer more filling, you can add some cheese or bacon to the wrap (but keep it within your diet preferences).

  • Make It a Meal Prep: This wrap can be made in advance. Simply store the eggs and steak in a container in the fridge and reheat when ready to serve.

  • Try Different Cooking Methods: If you prefer, you can also make this with a steak cooked in the oven or grilled, as long as it’s sliced thin for easier wrapping.

Frequently Asked Questions (Q/A):

Q1: Can I use a different meat for the wrap?
A1: Absolutely! You can use ground beef, chicken, or even leftover roast meat as a substitute for the steak.

Q2: Can I make this wrap without eggs?
A2: While eggs are a key part of this recipe, you could substitute them with another binding ingredient like cheese, but the texture and flavor will be different.

Q3: Can I store this wrap for later?
A3: Yes! You can store the steak and egg wrap in the fridge for up to 2 days. Just reheat it in a pan or microwave when ready to eat.

Q4: Is this wrap suitable for a ketogenic diet?
A4: Yes, this wrap is very keto-friendly as it is low in carbs and high in fats and protein.

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