I first saw this omelet-tortilla concoction on a cooking show (which is the one type of television that I can tolerate and convince my kids to watch alongside me- especially if it’s the Great British Baking Show!). And when I saw this egg-wrap fusion made on the screen in front of me I had to bring it to life! Then I found this recipe by Skinnytaste that is very similar and made it my own.

After making these wraps several times I have some tips for success…

Most importantly, prep everything ahead of time. The eggs need to be whisked and seasoned, and the fillings (meat, veggies, cheese) chopped/grated/etc. ahead of time so you can grab them and go. These omelet-tortilla wraps cook quickly and you won’t have time to pause once you stop! I’m usually make 5+ in a row so it’s extra important everything is ready to go. On that note, if you need 5 wraps, times the recipe by 5. That means you’d need to whisk 10 eggs and increase the seasonings accordingly. I whisk the eggs all together and just try to pour in an approximately even amount for each one. No worries if it’s not perfect.

What you put in your omelet is totally up to you! I’ve stuffed it with only veggies and made it with bacon as well. I’ve used cheese every time because I love cheese so much, but just leave it out if you’re going for dairy-free. Hot sauce and salsa are options for serving on the side.

Omelet Tortilla Wrap

INGREDIENTS

2 large eggs, beaten
¼ tsp. kosher salt
pinch freshly ground black pepper
pinch fresh minced garlic or garlic powder (optional)
1 (8 or 10-inch) tortilla

Optional Additions:
bacon, cooked and crumbled (or sliced ham, Canadian bacon, etc.)
thinly sliced mushroom (or another vegetable- I’ve also made it with sun-dried tomatoes and that is especially delicious!)
chopped baby spinach (or another green/herb)
grated cheese (I used Pepper Jack)

hot sauce or salsa, for serving (optional)

DIRECTIONS

1. In a small bowl whisk together the eggs, salt, pepper, and garlic (if using) and set aside.
2. Heat a large (at least the size of your tortilla) non-stick skillet over medium heat. Lightly coat with cooking spray. Pour in the egg mixture and swirl the pan so the eggs evenly coat the bottom of the pan.
3. Top the eggs with your add-ins of choice (I used crumbled bacon, chopped baby spinach, sliced mushrooms, and Pepper Jack cheese). 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.
4. 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, until the eggs are cooked through and the tortilla is browned and beginning to crisp.
5. 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.

Makes 1 wrap, but recipe can be repeated as many times as desired.

(Adapted from SkinnyTaste)