Omelet Tortilla Breakfast Wrap – Skinnytaste

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This omelet tortilla breakfast box takes a classic omelet and cooks it in the pan with a tortilla. Then just roll it up and you have a simple breakfast on the go.

This omelet tortilla breakfast box takes a classic omelet and cooks it in the pan with a tortilla. Then just roll it up and you have a simple breakfast on the go.
Omelet tortilla breakfast wrap

This breakfast packaging combines two of my favorite weekend breakfast dishes – a breakfast burrito and an omelet in one! Use your favorite omelet fixins, the combinations are endless! A few other delicious breakfast recipes you might love, Breakfast Taco Scramble and Loaded Baked Omelet Muffins.

This omelet tortilla breakfast box takes a classic omelet and cooks it in the pan with a tortilla. Then just roll it up and you have a simple breakfast on the go.

This omelet tortilla pack is very filling and has only 315 calories. If you want omelette recipes without tortilla, try this open face omelette, feta cheese, roasted tomatoes, and spinach-goat cheese and herb omelet with Nova Lox. Use only a good non-stick pan so that you can turn the omelet seamlessly without sticking.

What can you put in an omelet?

You can put almost any vegetable, meat or cheese in your omelet packaging. Omelet fillings are incredibly versatile. Here are some variations:

  • Add meat: Turkey, ham, bacon, sausage
  • vegetables: Bell pepper, tomato, onion, mushrooms, broccoli, spinach, zucchini, pumpkin
  • cheese: Cheddar, Feta, Parmesan, Mozzarella, Monterey Jack, Goat, Swiss

How to make a tortilla omelette wrap

  1. Start by cooking your bacon and vegetables in a pan the size of the tortilla.
  2. Spread in an even layer and fill in the eggs. Swirl the pan to distribute the eggs in a round omelette shape
    same size as the tortilla.
  3. Place the tortilla on top of the eggs and press the tortilla down – the uncooked portion of the eggs will help the tortilla stick to the eggs.
  4. Run a spatula around the outside of the omelet and then quickly turn the omelet over. Cook the tortilla side of the omelette wrap for a minute until the tortilla is brown and crispy.
  5. Transfer the omelet to a plate, roll it up and lay the seam upside down. Cut the packaging in half and serve with spicy sauce or salsa if you like.

This omelet tortilla breakfast box takes a classic omelet and cooks it in the pan with a tortilla. Then just roll it up and you have a simple breakfast on the go. This omelet tortilla breakfast box takes a classic omelet and cooks it in the pan with a tortilla. Then just roll it up and you have a simple breakfast on the go. This omelet tortilla breakfast box takes a classic omelet and cooks it in the pan with a tortilla. Then just roll it up and you have a simple breakfast on the go. This omelet tortilla breakfast box takes a classic omelet and cooks it in the pan with a tortilla. Then just roll it up and you have a simple breakfast on the go.

Other omelet recipes you'll love:

Omelet tortilla breakfast wrap

Preparation time: 5 min

Cooking time: 10th min

Total time: fifteen min

This omelet tortilla breakfast box takes a classic omelet and cooks it in the pan with a tortilla. Then just roll it up and you have a simple breakfast on the go.

  • 2nd Slices Bacon in the middle
  • 2nd Big eggs, beaten
  • ¼ teaspoon kosher salt
  • Freshly ground black pepper
  • ½ Cup chopped white mushroom
  • 1 Clove of garlic, chopped
  • Handful of baby spinach, about 20 leaves, chopped
  • 1 8 or 9 inches Whole wheat tortilla low in carbohydrates, (I used La Tortilla Factory)
  • Fresh salsa or hot sauce, for serving (optional)
  • Place the bacon in a cold non-stick pan the size of your tortilla. Cook over medium heat for about 5 minutes until brown and crispy. Place on a plate lined with paper towels. After cooling, cut the bacon into small pieces.

  • Meanwhile, add eggs, salt and pepper to taste in a small bowl. Mix and set aside.

  • Put the mushrooms in the pan with the bacon drops and fry for 1 minute. Add garlic and fry for another 30 seconds.

  • Spread the garlic and mushrooms evenly and add the beaten eggs to the pan. Pan the pan to get a round omelette shape that resembles the size of your tortilla.

  • Top with the spinach and chopped bacon, then place the tortilla on the omelet and lightly press with your hands, using the uncooked portion of the egg as a kind of glue. Leave on for about 10 seconds.

  • Run a flat spatula along the outside of the omelet and gently release the edge to prepare to flip it over. Quickly turn the omelet over and let the tortilla side cook for about 1 minute or until the tortilla is brown and crispy.

  • Place on a plate and roll up the tortilla carefully. Lay the seam face down and cut in half. Serve with fresh salsa or hot sauce if desired.

Portion: 1wrap, Calories: 315kcal, Carbohydrates: 23G, Protein: 28G, Fat: 17thG, Saturated fatty acids: 4.5G, Cholesterol: 377mg, Sodium: 1037mg, Dietary fiber: 14.5G, Sugar: 2ndG

Blue smart points: 4th

Green smart points: 8th

Purple Smart Points: 4th

Keywords: Breakfast packaging, omelet, tortilla omelet

Posted June 10, 2020 by Gina

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