How To Make Omelet Tortilla Breakfast Wrap
This breakfast dish is absolutely superb! Make this breakfast wrap by including the corn tortilla into the omelet mix giving it a soft yet crunchy texture.
Serves:
Ingredients
- 2slicescenter-cut bacon
- 2large eggs,beaten
- ¼tspkosher salt
- freshly ground black pepper
- ½cupchopped white mushroom
- 1clovegarlic,minced
- handfulbaby spinach,chopped
- 19-inch low-carb whole tortilla
- fresh salsa,or hot sauce for serving, optional
Instructions
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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.
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Meanwhile, in small bowl add eggs, salt and pepper, to taste. Mix and set aside.
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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.
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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.
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Run a flat spatula along the outside of the omelet, carefully releasing the edge to prepare for flipping.
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Quickly flip the omelet and cook, tortilla side down for about 1 minute more, or until tortilla is browned and beginning to crisp.
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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
- Calories: 451.02kcal
- Fat: 33.37g
- Saturated Fat: 10.98g
- Trans Fat: 0.12g
- Monounsaturated Fat: 13.94g
- Polyunsaturated Fat: 6.06g
- Carbohydrates: 14.73g
- Fiber: 2.09g
- Sugar: 1.89g
- Protein: 22.59g
- Cholesterol: 410.28mg
- Sodium: 539.15mg
- Calcium: 87.76mg
- Potassium: 429.63mg
- Iron: 2.57mg
- Vitamin A: 166.56µg
- Vitamin C: 1.67mg
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