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Wrap aux épinards (keto) - En-tete

Spinach Wrap (Keto)

This oven-baked keto egg and spinach wrap makes a soft, light base.
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5/5 (15)
Prep Time: 2 minutes
Cook Time: 15 minutes
Total Time: 17 minutes
Course: Main course
Cuisine: French
Servings: 1 serving
Author: Marc Winer

Ingredients

  • 2 eggs
  • 80 g spinach

Procédé

  • Preheat the oven to 200 degrees. Line the baking dish with parchment paper.
  • Blend the spinach and eggs until very smooth. Add a pinch of salt.
    2 eggs, 80 g spinach
  • Pour into the baking dish and bake for 15 minutes.

Notes

Pictured here filled with roasted pepper, goat cheese, smoked ham and garden cress.
Equipment: Oven at 200 degrees, Baking dish (medium to large, about 550 cm² (mine measured 28x19)), PFAS-free parchment paper, (Small) food processor or immersion blender.
Did you make this recipe?Tag @marcwiner on Instagram!