Description
This Omelet Tortilla Breakfast Wrap takes a classic omelet and cooks it with a tortilla right in the skillet. Fill it with
Yield: 1serving | Serving Size: 1wrap
Ingredients
2slicescenter-cut bacon
2large eggs, beaten
¼teaspoonkosher salt
Freshly ground black pepper
½cupchopped white mushroom
1garlic clove, minced
Handful of baby spinach, about 20 leaves, chopped
18 or 9-inchlow-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.
