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.
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