| Servings | burrito |
Ingredients
- 2 eggs
- 2 tbsp water
- pinch of salt
- seasonings of choice
- 1 flour tortilla
- 2 tbsp Butter
- omelet fillings of choice I used black bean, cheese and Canadian bacon
Ingredients
| |
Instructions
- Crack eggs in a mixing bowl or large measuring cup.
- Add to the eggs 2 tablespoons of water, salt, pepper and herbs/seasonings. Beat all together until combined.
- cook bacon according to package directions and preference. Dice into bite sized pieces.
- Heat omelet pan over medium-medium high heat.
- Lay the tortilla in the pan and warm on each side for 5 seconds, then set aside. Cover with a cloth or lid to keep warm.
- Place the butter in the heated pan to melt.
- Pour in the egg mixture, to completely cover bottom of pan, and reduce the heat. The eggs should instantly bubble if you have the pan heated correctly. Using a spatula, immediately begin pulling the edge of the cooked egg away from the edge of the pan, and tilt the pan to allow the uncooked egg to flow into the hole. Continue this process around the circumference of the pan, maybe 3-4 times total. Work quickly so your omelet doesn't overcook. This should only take 10-15 seconds.
- Top the egg with bacon and your ingredients of choice.
- Gently slide the open faced omelet onto the the flour tortilla.
- Wrap and roll the flour filled tortilla up like a burrito, folding in the side first then rolling and tucking as you go. Cut in half and serve or wrap in foil to go.
Recipe Notes
This is a quick and easy breakfast for when you are on the go. It cooks up in minutes and tastes great and the protein will keep you going until lunchtime. I slightly adapted this recipe from Amy Johnson @ She Wears Many Hats.
