Cheesy Herb Cloud Omelette Wrap

Intro

Light, fluffy, and wildly satisfying, this Cheesy Herb Cloud Omelette Wrap is the kind of quick low-carb meal you make once and then wonder where it’s been all your life. It’s pillowy like a soufflé, filled with melted cheese, and wrapped up with fresh herbs for a cosy brunch or easy keto lunch.

Serves 1.

Ingredients

• 3 large eggs, separated
• ¼ tsp cream of tartar (optional, helps fluff)
• ¼ cup shredded cheddar or mozzarella
• 1 tbsp cream cheese (softened)
• 1 tbsp fresh chives, chopped
• 1 tbsp fresh parsley, chopped
• Salt & pepper, to taste
• Butter or olive oil for the pan

Step-by-Step Instructions

1. Preheat your pan over medium-low heat and lightly grease with butter or oil.
2. Separate the eggs. In one bowl, whisk the yolks with cream cheese, salt, and pepper until smooth.
3. In another bowl, beat egg whites (plus cream of tartar) until stiff peaks form.
4. Gently fold the whipped egg whites into the yolk mixture—don’t stir; keep it airy.
5. Pour the fluffy mixture into the pan, spreading into a round “wrap” shape.
6. Cook on low for 4–5 minutes until the underside is golden and the top is just set.
7. Add shredded cheese and herbs across the centre, then carefully fold like a soft wrap.
8. Cook 1 more minute until the cheese melts.

Tips / Variations

• Swap herbs: basil, dill, or green onions work beautifully.
• Add fillings: sautéed mushrooms, spinach, bacon bits, smoked salmon.
• Make it spicy: sprinkle chilli flakes or add jalapeños.

Serving Ideas

Serve warm with a side of sliced avocado, cherry tomatoes, or a drizzle of garlic yoghurt sauce. Works as a breakfast, lunch, or quick high-protein snack.

Storage

Best enjoyed fresh, but you can refrigerate for up to 1 day in an airtight container. Reheat gently in a covered pan on low heat—avoid the microwave to keep the fluff.