Add a small amount of oil or spray to an 8 inch frying pan. Set the heat to medium.
While the pan preheats, make the egg mixture. Combine the egg whites and almond flour in a medium bowl; mix using an electric mixer for 1-2 minutes until combined and fluffy.
Once the pan is hot, spread the oil out so it covers the entire bottom. Add the egg mixture. Add just enough to cover the entire bottom of the pan and create a very thin layer. Tip: rock the pan side to side to spread the egg out evenly.
Let the eggs cook for about 1-2 minutes, until bubbling. Flip by sliding a large spatula under the entire egg wrap.
Cook for another minute, then remove from heat and set on a plate.
Repeat the process with the remaining eggs.
Notes
Ingredients Notes:
If using liquid egg white beaters and note whole eggs, use ¾ cup of egg whites.
Almond flour: use super fine almond flour. Do NOT use almond meal
Tip:
This works best with an 8 inch pan. The recipe should make 2 egg wraps.
Do not heat the pan over high heat. This will cause the pan to get too hot and the eggs will burn almost instantly when added to the pan.