Omelet Tortilla Breakfast Wrap
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.
Foto: Skinnytaste
Bahan-bahan
- 2 slices center-cut bacon
- 2 large eggs (beaten)
- ¼ teaspoon kosher salt
- Freshly ground black pepper
- ½ cup chopped white mushroom
- 1 g arlic 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))
Langkah-langkah
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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.
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Meanwhile, in small bowl add eggs, salt and pepper, to taste. Mix and set aside.
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Add mushrooms to skillet with bacon drippings and sauté 1 minute. Add garlic and sauté 30 seconds more.
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Spread garlic and mushrooms in an even layer then add beaten eggs to the pan. Swirl the pan to create a round omelet shape, similar to the size of your tortilla.
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Top with the spinach and chopped bacon then place the tortilla on top of the omelet and press gently with your hands, using the uncooked part of the egg as a sort-of glue. Allow to set for about 10 seconds.
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Run a flat spatula along the outside of the omelet, carefully releasing the edge to prepare for flipping. Quickly flip the omelet and cook, tortilla side down for about 1 minute more, or until tortilla is browned and beginning to crisp.
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Transfer to a plate and carefully roll up the tortilla. Place seam side down and cut in half. Serve with fresh salsa or hot sauce, if desired.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
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