breakfast wraps
This omelet tortilla breakfast wrap combines fluffy eggs, sautéed mushrooms, spinach, and crisp bacon wrapped in a warm whole wheat tortilla for a delicious and convenient breakfast on the go.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 slices center-cut bacon
- 2 large eggs beaten
- 0.25 teaspoon kosher salt
- black pepper freshly ground, to taste
- 0.5 cup white mushrooms chopped
- 1 clove garlic minced
- 20 leaves baby spinach chopped
- 1 tortilla low-carb whole wheat tortilla 8 or 9-inch, I used La Tortilla Factory
- fresh salsa or hot sauce for serving (optional)
Instructions
Preparation Steps
- 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 for 1 minute. Add garlic and sauté 30 seconds more.
- Spread garlic and mushrooms evenly in the skillet, then add beaten eggs. Swirl the pan to create a round omelet shape similar in size to your tortilla.
- Top with chopped spinach and bacon, then place the tortilla on top of the omelet and press gently to adhere using the uncooked egg as glue. Allow to set for about 10 seconds.
- Run a spatula along the edge to release the omelet, then carefully flip it and cook tortilla side down for about 1 minute until lightly browned and crisp.
- Transfer to a plate, roll up the tortilla tightly, place seam side down and cut in half. Serve with fresh salsa or hot sauce if desired.
Notes
This breakfast wrap is versatile and easy to customize with your favorite fillings. Perfect for meal prep or a hearty start to your day.