Summer egglife Bruschetta

Summer egglife Bruschetta
The flavors of basil, tomato, and fresh mozz are the perfect summer fusion to top your crisped egglife egg white wraps.

5
(6)

egglife wraps are made with cage-free eggs, not flour.

<1G carbs, 5G protein, 30 calories
The Perfect Wrap for Simple, Delicious, Nutrition!

Makes 14

4 Original egglife wraps

4 large fresh mozzarella balls

3 roma tomatoes

14 basil leaves

½ cup avocado oil

sea salt 

ground pepper

olive oil

Directions

Crisp your egglife.

In a large skillet, heat up oil over medium heat. Cut each wrap into 4 triangles.

Using tongs, place 4 triangles into the oil and cook for 1 minute and flip and cook for another 30-45 seconds.  

Both sides should be lightly browned. Remove from oil and place on a cookie sheet lined with paper towels. Sprinkle with sea salt while hot and re-start a new batch.

Slice mozzarella into ½” slices.

Slice tomato into ¼” slices.

Prepare the fresh basil by trimming the stalks off.

Lay egglife crisps on a serving platter.

Top with cheese, tomatoes, and basil.

Drizzle olive oil on top. Sprinkle with Sea salt and pepper.

Best served fresh.  

If you are preparing the egglife crisps beforehand, do not layer until time of serving.

Leave the crisps out, not in fridge.

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2 Comments

  1. Linda Espy

    These recipes sound good. I’m sure you could air fry instead of pan fry in olive oil (evoo).!

    1. Nicole Brashear

      Absolutely! 😃

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