Omelet Tortilla Breakfast Wrap
User Reviews
4.9
Omelet Tortilla Breakfast Wrap
Description
The Omelet Tortilla Breakfast Wrap begins by crisping center-cut bacon in a pan, then removing and chopping it. Mushrooms and garlic are sautéed in the bacon fat, providing an aromatic and flavorful base. Beaten eggs seasoned with salt and freshly ground black pepper are poured over the sautéed vegetables to form a round omelet roughly the size of a 9-inch tortilla.
Before the egg fully sets, spinach leaves and chopped bacon are added on top. The tortilla is then placed over the partially cooked omelet and pressed gently so the uncooked egg acts as glue. The omelet is flipped to brown the tortilla side, creating a slightly crunchy exterior that holds the wrap together. This technique integrates the omelet and tortilla into a unified wrap that is both portable and filling.
Serve with salsa or hot sauce as desired for added flavor. This method delivers a balanced mix of savory bacon, sautéed mushrooms and garlic, tender spinach, and flexible egg wrapped in a toasty whole wheat tortilla.
Ingredients
- 2 lices Bacon center-cut
- 2 egg beaten, large
- ¼ teaspoon kosher salt
- black pepper freshly ground
- ½ cup white mushroom chopped
- 1 garlic minced, clove
- spinach about 20 leaves, chopped, baby, handful
- 1 or 9-inch whole wheat tortilla I used La Tortilla Factory, low-carb
- salsa for serving (optional, fresh, or hot sauce
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.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1serving
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Serving | 1wrap | |
| Calories | 315kcal | 16% |
| Carbohydrates | 23g | 8% |
| Protein | 28g | 56% |
| Fat | 17g | 26% |
| Saturated Fat | 4.5g | 23% |
| Cholesterol | 377mg | 126% |
| Sodium | 1037mg | 43% |
| Fiber | 14.5g | 58% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
