Tortilla Egg Wraps with Mushrooms and Olives
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
1 serving
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Calories
404 kcal
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Course
Breakfast
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Cuisine
Mediterranean
Tortilla Egg Wraps with Mushrooms and Olives
Description
Tortilla Egg Wraps with Mushrooms and Olives are made by first preparing a scrambled egg mixture seasoned with garlic powder, salt, and pepper. The mushrooms are sautéed with dried oregano in butter until browned, then olives are added before pouring in the egg and sprinkling shredded mozzarella over the mixture. The tortilla, spread with sun-dried tomato paste, is placed atop the eggs to warm and soften them slightly. This method creates a layered, warm wrap with a tender egg filling and savory mushroom and olive flavors.
The mushrooms provide an earthy base, complemented by the briny olives and the creamy melt of mozzarella. The sun-dried tomato paste adds subtle sweetness and acidity, enhancing the overall taste. The finished wrap is flexible and portable, suitable for a quick breakfast or light lunch.
This recipe is for a single egg roll-up, but doubling the ingredients and using a larger tortilla can create a bigger portion. The wrap can be customized with other vegetables, spreads, or proteins according to preference.
Ingredients
- 1 egg large
- kosher salt
- black pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon butter
- 1/4 teaspoon oregano dried
- 3/4 cup mushroom roughly chopped
- 2 tablespoons black olive sliced
- 1/2 tablespoon sun-dried tomato paste
- 2 tablespoons mozzarella cheese shredded
- 1 flour tortilla see notes, small
Instructions
- Crack the egg into a small bowl or glass measuring cup and add a pinch of salt and pepper and the garlic powder (1/4 teaspoon). Mix with a fork until well-scrambled. Spread the sun-dried tomato paste (1/2 tablespoon) on one side of the flour tortilla. Set aside.
- Melt the butter (1 tablespoon) in an 8-inch skillet (preferably nonstick) over medium-high heat. Add the chopped mushrooms (3/4 cup), and dried oregano (1/4 teaspoon). Stir to coat mushrooms in herbs and butter. Sauté until mushrooms are softened and browned, about 3 minutes, stirring around only a couple of times throughout.
- Turn heat down to medium. Add the sliced olives (2 tablespoons) to the mushroom mixture and spread out everything evenly in the skillet with a wooden spoon. Pour in the egg mixture evenly across the surface of the skillet, tilting the pan or using a spoon to ensure it covers the bottom of the pan. Sprinkle the shredded mozzarella (2 tablespoons) evenly on top.
- Place the tortilla on top of the egg mixture (with the sun-dried tomato paste side facing down) and press down gently with the back of a spatula to "glue" it in place and ensure the egg mixture is evenly spread out under the tortilla. Cook for about 30 seconds, until the eggs underneath have almost fully cooked.
- Flip the whole thing over with a spatula, so the tortilla side is facing the bottom of the pan, and cook for another 30 seconds-1 minute so the tortilla is warm and toasted on the bottom.
- Remove from the skillet onto a plate. When it's cool enough to handle, roll it into a wrap. While it's cooling, make more wraps if needed. Serve.
Notes
- Use a small flour tortilla for a manageable single serving; larger burrito-sized wraps require ingredient adjustments and a bigger pan.
- To prepare multiple wraps, cook them one after another in the same pan, keeping finished wraps warm with foil or use two skillets to cook simultaneously.
- You can substitute the flour tortilla with gluten-free options like corn tortillas for dietary needs.
- Feel free to vary the fillings by adding different vegetables, cheeses, or cooked meats to customize flavor and texture.
- For a lighter version, replace butter with olive oil and reduce or omit the cheese.
- To make the wrap dairy free, omit cheese and use oil or ghee instead of butter for sautéing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1serving
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Serving | 1wrap | |
| Calories | 404kcal | 20% |
| Carbohydrates | 20g | 7% |
| Protein | 17g | 34% |
| Fat | 28g | 43% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 217mg | 72% |
| Sodium | 948mg | 40% |
| Potassium | 336mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1098IU | 22% |
| Vitamin C | 2mg | 2% |
| Calcium | 206mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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