Breakfast
Omelet Tortilla Breakfast Wrap
Bacon crisps to a smoky crunch while mushrooms and garlic soften in the drippings, then eggs cook into a tender, peppery omelet. Spinach wilts over the top, everything tucks into a warm tortilla, and the wrap turns golden and crisp for each savory, satisfying bite.
- Total
- 20 min
- Prep
- 5 min
- Cook
- 15 min
- Serves
- 1
Nutrition per Serving
- Calories
- 315
- Protein
- 28g
- Carbs
- 23g
- Fat
- 17g
- Fiber
- 15g
- Sugar
- 2g
- Sodium
- 1037mg
Ingredients
- 2 slices center-cut bacon
- 2 large eggs (beaten)
- ¼ teaspoon kosher salt
- Freshly ground black pepper
- ½ 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.
- 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.