Omelet Tortilla Breakfast Wrap
Ingredients
The filling
-
2
slices
center-cut bacon
-
2
large
eggs, beaten
-
¼
teaspoon
kosher salt
-
to taste
freshly ground black pepper
-
½
cup
chopped white mushroom
-
1
clove
garlic, minced
-
20
leaves
baby spinach, chopped
The wrap
-
1
8 or 9-inch
low-carb whole wheat tortilla
-
to taste
fresh salsa or hot sauce (optional)
Instructions
- Cook bacon in a cold non-stick skillet over medium heat until brown and crisp, then chop into small pieces.
- In a bowl, mix eggs with salt and pepper.
- Sauté mushrooms in the skillet with the bacon drippings for 1 minute, then add garlic and sauté for another 30 seconds.
- Spread the mushrooms and garlic evenly in the skillet, then pour in the beaten eggs and swirl to create a round omelet shape.
- Top with spinach and chopped bacon, then place the tortilla on top and press gently.
- Let it set for about 10 seconds, then run a spatula around the edge and quickly flip the omelet to cook the tortilla side for about 1 minute until browned.
- Transfer to a plate, roll up the tortilla, cut in half, and serve with salsa or hot sauce if desired.
Nutrition Facts (estimated)
Servings
1
Calories
315
Total fat
17g
Total carbohydrates
23g
Total protein
28g
Sodium
1037mg
Cholesterol
377mg
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