Global
Egg & Pork Rind Wraps
Crispy egg wraps made with crushed pork rinds
614 kcalper serving67g protein0g carbs36g fat
Ingredients
- 2 Eggs
- 30 g Crushed pork rinds
Cooking Steps
Crush the pork rinds finely if not already crushed, then whisk them into the beaten eggs until combined.
Heat a lightly greased nonstick pan over medium heat.
Pour in the egg mixture, tilting the pan to spread it into a thin, even layer like a pancake.
Cook for 2-3 minutes until set underneath, then carefully flip and cook for a further 1-2 minutes.
Slide onto a board, let cool for a minute, then roll up and slice into wraps.
Plant & Growing Tips
Chives
- Not in the recipe, but grow it to add a fresh, mild onion flavour to the wraps.
- Plant chives in full sun to partial shade in well-draining soil, either directly in the garden or in a pot.
- Water regularly to keep the soil consistently moist, especially during dry spells.
Lettuce
- Not in the recipe, but grow a loose-leaf variety for a crisp, fresh side to balance the richness of the wraps.
- Sow lettuce seeds directly in the garden or containers in spring and autumn, preferring cooler temperatures.
- Provide consistent moisture and partial shade during hot periods to prevent bolting.
Natural Pest Control
- For slugs and snails on lettuce, use beer traps or sprinkle crushed eggshells around plants as a barrier.
- Hand-pick aphids from chives or lettuce, or spray with a strong jet of water to dislodge them.
- Use row covers over young lettuce plants to protect them from leaf miners and other flying insects.
Harvest
Chives
- Snip outer leaves with scissors about an inch from the ground, allowing the plant to continue producing.
- Harvest chives regularly throughout the growing season to encourage new growth and prevent them from flowering too early.
Lettuce
- Harvest outer leaves as needed for a cut-and-come-again approach, leaving the inner leaves to grow.
- Pick lettuce leaves in the morning when they are crispest, before the heat of the day causes them to wilt.
