Omelet Tortilla Breakfast Wrap
Introducing the Omelet Tortilla Breakfast Wrap, a delightful twist on the traditional omelet, cooked alongside a tortilla directly in the skillet. Once it’s perfectly prepared, just roll it up for a convenient and delicious breakfast that’s perfect for busy mornings.
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Ingredients
- 2 slices center-cut bacon
- ½ cup chopped white mushroom
- 1 garlic clove
- Handful of baby spinach
- 1 8 or 9-inch low-carb whole wheat tortilla
- Fresh salsa or hot sauce
- ¼ teaspoon kosher salt
- Freshly ground black pepper
- 2 large eggs
Instructions
- 1
Begin by placing the bacon strips in a cold non-stick frying pan that matches the size of your tortilla. Heat over medium flame, cooking until the bacon turns golden brown and crispy, which should take around 5 minutes. Once done, move the bacon to a plate lined with paper towels to absorb excess grease. After it cools down, chop the bacon into small bits.
- 2
In a separate small bowl, crack open the eggs and season with salt and pepper according to your preference. Whisk them together and set the mixture aside.
- 3
Using the same skillet that held the bacon drippings, toss in the mushrooms and sauté for 1 minute. Afterward, add the minced garlic and continue to sauté for an additional 30 seconds.
- 4
Distribute the sautéed garlic and mushrooms evenly across the skillet, then pour the whisked eggs into the pan. Gently swirl the skillet to form a round omelet that is roughly the size of your tortilla.
- 5
Sprinkle the chopped bacon and spinach over the omelet, then carefully lay the tortilla on top. Press down lightly with your hands, allowing the uncooked edges of the eggs to act like a glue. Let it sit for around 10 seconds to set.
- 6
With a flat spatula, gently run it along the edge of the omelet to loosen it from the pan. Swiftly flip the omelet so that the tortilla side is facing down, and cook for an additional minute or so, until the tortilla is golden brown and starting to crisp up.
- 7
Move the finished wrap to a plate and carefully roll the tortilla up. Position it seam side down and slice it in half. Serve with fresh salsa or hot sauce on the side if desired.