OMELET TORTILLA BREAKFAST WRAP

PREP TIME: 5 mins COOK TIME: 10 mins TOTAL TIME: 15 mins YIELD: 1 SERVING COURSE: Breakfast, Brunch, Lunch CUISINE: American

This Omelet Tortilla Breakfast Wrap takes a classic omelet and cooks it with a tortilla right in the skillet. Then simply roll it up and you have an easy on-the-go breakfast.

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.