Omelet Tortilla Breakfast Wrap
This Omelet Tortilla Breakfast Wrap takes a classic omelet and cooks it with a tortilla right in the skillet. Then simply roll it up and you have an easy on-the-go breakfast.
Servings:
1
yield(s)
Prep Time:
5
mins
Cook Time:
10
mins
Total Time:
15
mins
Ingredients
-
1
slices center-cut bacon
-
2
large eggs, beaten
-
1/4
tsp
kosher salt
-
Freshly ground black pepper
-
1/2
cup
chopped white mushroom
-
1
garlic clove, minced
-
Handful of baby spinach, about 20 leaves, chopped
-
1 8 or 9-inch low-carb whole wheat tortilla, (I used La Tortilla Factory)
-
Fresh salsa or hot sauce, for serving (optional)
Instructions
-
Place bacon in a cold non-stick skillet the size of your tortilla. Cook over medium heat until brown and crisp, about 5 minutes. Transfer to a paper towel lined plate. Once cool, chop bacon into small pieces.
-
Meanwhile, in small bowl add eggs, salt and pepper, to taste. Mix and set aside.
-
Add mushrooms to skillet with bacon drippings and sauté 1 minute. Add garlic and sauté 30 seconds more.
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Spread garlic and mushrooms in an even layer then add beaten eggs to the pan. Swirl the pan to create a round omelet shape, similar to the size of your tortilla.
-
Top with the spinach and chopped bacon then place the tortilla on top of the omelet and press gently with your hands, using the uncooked part of the egg as a sort-of glue. Allow to set for about 10 seconds.
-
Run a flat spatula along the outside of the omelet, carefully releasing the edge to prepare for flipping. Quickly flip the omelet and cook, tortilla side down for about 1 minute more, or until tortilla is browned and beginning to crisp.
-
Transfer to a plate and carefully roll up the tortilla. Place seam side down and cut in half. Serve with fresh salsa or hot sauce, if desired.