Waking up to the aroma of a sizzling omelet might just be the best motivation to roll out of bed—unless you’re like me and the snooze button is your best friend. This Easy and Delicious Omelet Tortilla Breakfast Wrap is my go-to when I crave something hearty yet uncomplicated, kinda like a warm hug wrapped in a tortilla. And hey, if you’re feeling adventurous, toss in some spicy salsa or whatever leftover veggies are lurking in the fridge.
Steps
- Begin by placing bacon in a cold non-stick skillet that matches the size of your tortilla. Cook over medium heat until the bacon is brown and crisp, which should take about five minutes, then transfer it to a paper towel-lined plate to cool. Once cooled, chop the bacon into small pieces.
- In a small bowl, whisk together the eggs, salt, and pepper to taste, then set aside. Add the mushrooms to the skillet with the remaining bacon drippings and sauté for one minute, followed by adding garlic and cooking for an additional 30 seconds.
- Spread the sautéed garlic and mushrooms evenly in the skillet, then pour in the beaten eggs. Swirl the pan to distribute the eggs evenly, forming a round omelet that matches the tortilla’s size.
- Sprinkle the spinach and chopped bacon over the eggs, then place the tortilla on top and gently press it down. Allow it to set for about 10 seconds, using the uncooked egg to adhere the tortilla to the omelet.
- Using a flat spatula, gently run it around the omelet’s edges to prepare for flipping. Quickly flip the omelet and cook for about one more minute, tortilla side down, until the tortilla is browned and crispy.
- Transfer the cooked omelet to a plate and roll it up tightly, placing the seam side down. Cut the wrap in half and serve immediately with fresh salsa or hot sauce, if desired.
Ingredients
- 2 slices center-cut bacon
- 2 large eggs, beaten
- ¼ teaspoon kosher salt
- Freshly ground black pepper, to taste
- ½ cup chopped white mushrooms
- 1 garlic clove, minced
- Handful of baby spinach, about 20 leaves, chopped
- 1 8 or 9-inch low-carb whole wheat tortilla
- Fresh salsa or hot sauce, for serving (optional)
Nutritional Values
Calories: 315 kcal | Carbohydrates: 23 g | Protein: 28 g | Fat: 17 g | Saturated Fat: 4.5 g | Cholesterol: 377 mg | Sodium: 1037 mg | Fiber: 14.5 g | Sugar: 2 g
FAQ
- What ingredients can I use in an omelet tortilla wrap?
- You can mix and match almost any vegetables, meats, or cheeses for your omelet wrap. Popular options include turkey, ham, bacon, or sausage for meats; bell peppers, tomatoes, onions, mushrooms, broccoli, spinach, zucchini, or squash for vegetables; and cheddar, feta, Parmesan, mozzarella, Monterey Jack, goat, or Swiss cheese.
- How do you make an omelet tortilla wrap?
- Start by cooking bacon and vegetables in a skillet the same size as your tortilla. Pour in beaten eggs, and swirl the pan to create a round omelet shape. Place the tortilla on top of the eggs and press it down so it sticks. Flip the omelet to cook the tortilla side until browned. Roll it up, cut in half, and serve.
- What is the nutritional information for the omelet tortilla breakfast wrap?
- One serving of the omelet tortilla breakfast wrap contains approximately 315 calories, 23 grams of carbohydrates, 28 grams of protein, 17 grams of fat, 4.5 grams of saturated fat, 377 mg of cholesterol, 1037 mg of sodium, 14.5 grams of fiber, and 2 grams of sugar.
- Can I make the omelet without a tortilla?
- Yes, you can enjoy an omelet without the tortilla. Consider trying recipes like an open-faced omelet with feta, roasted tomatoes, and spinach or a goat cheese herb omelet with Nova Lox for a delicious tortilla-free option.
- Are there any shows or places that feature a similar recipe?
- A similar concept is seen on the Netflix show “Nadiya’s Time To Eat,” and it’s also popular on platforms like TikTok. Additionally, Indian street food restaurants, such as Kati Roll, serve a similar dish using roti instead of a tortilla.
Tips
- Use a non-stick skillet to ensure the omelet flips easily without sticking, making the cooking process smoother and more efficient.
- Swirl the pan after adding the eggs to create an even, round omelet shape that matches the size of your tortilla, ensuring a consistent texture and appearance.
- Press the tortilla gently onto the omelet using the uncooked eggs as an adhesive, which helps the tortilla adhere properly to the omelet.
- Flip the omelet quickly and carefully to prevent it from breaking, and cook until the tortilla is nicely browned and crisp for added texture and flavor.
Equipment
- Non-stick skillet (specifically the size of the tortilla, around 8 or 9 inches)
- Flat spatula (suitable for flipping an omelet)
