Low Carb Reuben Egg Roll Ups (Printable Version)
Savory corned beef, sauerkraut, and Swiss cheese wrapped in tender egg crepes for a gluten-free American classic ready in 25 minutes.
# What You Need:
→ Egg Wraps
01 - 6 large eggs
02 - 2 tablespoons heavy cream
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1 tablespoon butter for cooking
→ Filling
06 - 7 ounces sliced corned beef, chopped
07 - 1 cup sauerkraut, drained and squeezed dry
08 - 3.5 ounces Swiss cheese, shredded
09 - 4 tablespoons sugar-free Russian or Thousand Island dressing
10 - 1 tablespoon chopped fresh parsley
# How to Make It:
01 - Whisk together eggs, heavy cream, salt, and pepper in a medium bowl until fully combined.
02 - Heat nonstick skillet over medium heat with butter. Pour egg mixture to coat bottom, swirling for thin crepe. Cook 1-2 minutes until set, flip and cook 10-20 seconds. Repeat to make 4 wraps.
03 - Lay each egg wrap flat. Spread 1 tablespoon dressing across center. Layer with corned beef, sauerkraut, and Swiss cheese.
04 - Roll each wrap tightly around filling. Return to skillet 1-2 minutes to melt cheese and heat through. Slice in half, garnish with parsley, serve warm.
# Expert Advice:
01 -
- All the tangy, melty goodness of a deli Reuben without the heavy bread coma
- The egg wraps cook in minutes and fold like a dream once you get the hang of them
02 -
- Don't make your egg wraps too thick or they'll crack when you try to roll them, and nobody wants a Reuben explosion
- Really squeeze that sauerkraut dry between paper towels or your egg wraps will turn into soggy messes within minutes
03 -
- Use an offset spatula or thin pancake turner to flip your egg wraps without tearing them
- Let the rolls rest for a minute after the final skillet step so they hold their shape when sliced