Gluten-Free Omelet Tortilla Breakfast Wrap
Enjoy a quick and delicious start to your busy day with our easy Gluten-Free Omelet Tortilla Breakfast Wrap recipe, perfect for a healthy and satisfying breakfast.
Servings: 2
Equipment
- 1 10" nonstick skillet
- Measuring cups and spoons
- Medium bowl
- Whisk
- Egg flipper, spatula, or silicone turner
Ingredients
- 2 gluten-free tortilla wraps
- 4 slices bacon, cooked chopped
- 4 eggs
- 2 tbsp green onion chopped
- 1/2 cup peppers (red, orange, yellow, green) chopped
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/8 tsp garlic powder
- 1/3 cup cheese shredded
Instructions
- Whisk 2 eggs with spices.
- Preheat the skillet on medium heat. Spray the center with cooking spray.
- Add half of the bacon to the pan and cook for 1 minute.
- Add half of the onions and peppers to the skillet and cook for 1-2 minutes.
- Distribute the omelet fillings evenly in the pan, then pour the beaten egg mixture over top.
- Sprinkle with green onions and cheese.
- Top with a gluten-free tortilla. Press down slightly and cover with a lid for a couple of minutes.
- Loosen the omelet with an egg flipper then carefully flip the omelet tortilla wrap onto a plate.
- Roll while still warm.
- Repeat with remaining ingredients.
- Serve immediately or let cool and wrap or store in an airtight container.
Notes
- Cut the fillings into small pieces to create an easy-to-roll breakfast wrap.
- Loosen the omelet from the pan with a spatula before turning out onto a plate or the fillings may stick.
- Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat as desired.