Omelet Tortilla Breakfast Wrap

This Omelet Tortilla Breakfast Wrap takes a classic omelet and cooks it with a tortilla right in the skillet. Then simply roll it up and you have an easy on-the-go breakfast.

This Omelet Tortilla Breakfast Wrap takes a classic omelet and cooks it with a tortilla right in the skillet. Then simply roll it up and you have an easy on-the-go breakfast.
Omelet Tortilla Breakfast Wrap

This breakfast wrap combine two of my favorite weekend breakfast entrees – a breakfast burrito and an omelet in one! Use your favorite omelet fixins, the combinations are endless! A couple of other delicious breakfast recipes you may love, Breakfast Taco Scramble and Loaded Baked Omelet Muffins.

This Omelet Tortilla Breakfast Wrap takes a classic omelet and cooks it with a tortilla right in the skillet. Then simply roll it up and you have an easy on-the-go breakfast.

This omelet tortilla wrap is very filling and has just 315 calories. If you want some omelet recipes without the tortilla, try this Open-Faced Omelet with Feta, Roasted Tomatoes and Spinach and Goat Cheese Herb Omelet with Nova Lox. Just be sure to use a good non-stick skillet so you can seamlessly flip the omelet without sticking.

Apparently, there’s a show on Netflix that makes a similar recipe based on some comments called Nadiya’s Time To Eat. Although I haven’t seen the show, I have seen this concept all over Tiktok so not sure who the original creator is and sorry if I didn’t give proper credit. The idea is not new, I’ve been going to an Indian Street food restaurant for years called Kati Roll where they do the same thing only with roti.

What can you put in an omelet?

You can put just about any veggies, meat, or cheese in your omelet wrap. Omelet fillings are incredibly versatile. Here are some variations:

  • Add Meat: turkey, ham, bacon, sausage
  • Vegetables: bell pepper, tomato, onion, mushrooms, broccoli, spinach, zucchini, squash
  • Cheese: cheddar, feta, Parmesan, mozzarella, Monterey jack, goat, Swiss

How to Make an Tortilla Omelet Wrap

  1. Start by cooking your bacon and veggies in a skillet the same size as the tortilla.
  2. Spread in an even layer and pour in the eggs. Swirl the pan to redistribute the eggs in a round omelet shape about the same size as the tortilla.
  3. Top the eggs with the tortilla on top and press the tortilla down – the uncooked part of the eggs will help the tortilla stick to the eggs.
  4. Run a spatula around the outside of the omelet and then quickly flip the omelet. Cook the tortilla side of the omelet wrap for one minute until the tortilla is browned and crisp.
  5. Transfer the omelet to a plate, roll up, and place seam side down. Cut the wrap in half and serve with hot sauce or salsa if you like.

This Omelet Tortilla Breakfast Wrap takes a classic omelet and cooks it with a tortilla right in the skillet. Then simply roll it up and you have an easy on-the-go breakfast.This Omelet Tortilla Breakfast Wrap takes a classic omelet and cooks it with a tortilla right in the skillet. Then simply roll it up and you have an easy on-the-go breakfast.This Omelet Tortilla Breakfast Wrap takes a classic omelet and cooks it with a tortilla right in the skillet. Then simply roll it up and you have an easy on-the-go breakfast.This Omelet Tortilla Breakfast Wrap takes a classic omelet and cooks it with a tortilla right in the skillet. Then simply roll it up and you have an easy on-the-go breakfast.

More Omelet Recipes You’ll Love:

This Omelet Tortilla Breakfast Wrap takes a classic omelet and cooks it with a tortilla right in the skillet. Then simply roll it up and you have an easy on-the-go breakfast.
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4.9 from 28 votes
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Omelet Tortilla Breakfast Wrap

4
8
4
SP
315 Cals 28 Protein 23 Carbs 17 Fats
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Yield: 1 serving
COURSE: Breakfast, Brunch, Lunch
CUISINE: American
This Omelet Tortilla Breakfast Wrap takes a classic omelet and cooks it with a tortilla right in the skillet. Then simply roll it up and you have an easy on-the-go breakfast.

Ingredients

  • 2 slices center-cut bacon
  • 2 large eggs, beaten
  • ¼ teaspoon kosher salt
  • Freshly ground black pepper
  • ½ cup chopped white mushroom
  • 1 garlic clove, minced
  • Handful of baby spinach, about 20 leaves, chopped
  • 1 8 or 9-inch low-carb whole wheat tortilla, (I used La Tortilla Factory)
  • Fresh salsa or hot sauce, for serving (optional)

Instructions

  • Place bacon in a cold non-stick skillet the size of your tortilla. Cook over medium heat until brown and crisp, about 5 minutes. Transfer to a paper towel lined plate. Once cool, chop bacon into small pieces.
  • Meanwhile, in small bowl add eggs, salt and pepper, to taste. Mix and set aside.
  • Add mushrooms to skillet with bacon drippings and sauté 1 minute. Add garlic and sauté 30 seconds more.
    This Omelet Tortilla Breakfast Wrap takes a classic omelet and cooks it with a tortilla right in the skillet. Then simply roll it up and you have an easy on-the-go breakfast.
  • Spread garlic and mushrooms in an even layer then add beaten eggs to the pan. Swirl the pan to create a round omelet shape, similar to the size of your tortilla.
    Spinach and Mushroomo Omelet Wrap-2
  • Top with the spinach and chopped bacon 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.
    How To Make an Omelet Tortilla Breakfast Wrap
  • 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, or until tortilla is browned and beginning to crisp.
    This Omelet Tortilla Breakfast Wrap takes a classic omelet and cooks it with a tortilla right in the skillet. Then simply roll it up and you have an easy on-the-go breakfast.
  • 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.

Video

Nutrition

Serving: 1wrap, Calories: 315kcal, Carbohydrates: 23g, Protein: 28g, Fat: 17g, Saturated Fat: 4.5g, Cholesterol: 377mg, Sodium: 1037mg, Fiber: 14.5g, Sugar: 2g
Blue Smart Points: 4
Green Smart Points: 8
Purple Smart Points: 4
Keywords: breakfast wrap, omelet, tortilla omelet

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57 comments

  1. Gina, I’m a huge fan and first time writer. This is an excellent recipe because it’s so flexible. I made mine with two egg whites and one whole egg. I didn’t have any mushrooms so I used the spinach with some asparagus that I had already steamed, and about 1/4 cup of fresh salsa (chopped tomatoes, minced onion, minced serrano, chopped cilantro, juice of 1/2 lime) which I added all together. I wanted a little cheese so I used some low fat cheddar (1 oz.). I didn’t calculate the calorie factor yet, but losing a yolk and adding the cheese may come out to close of the overall calories/fat. Perfectly crisp tortilla and very tasty! I also prepped the night before to make 4 individual servings, so that the whole affair took 10 minutes in the morning. Super fast, healthy, and my family agreed this is now a fan favorite!

  2. Made this for lunch to use up the spinach and mushrooms I had in the fridge. LOVED it. I shared the recipe with all my friends.

  3. Made this today for the whole family using only mushrooms and bacon. Everyone loved it! It will definitely be in the regular rotation and is a perfect fridge cleanout meal. 

  4. Someone asked about using egg whites early in the comments & I didn’t see a reply, so hope this is of some help.  I tried it tonight….. substituted  5 egg whites for the 2 eggs. Used other ingredients as in the recipe. Probably should have used less egg whites, maybe 3 or 4. It was quite runny and I had to cook the tortilla 3-4 minutes longer to be able to flip without too much of a mess. Was not great presentation, but tasted good & gave me a little more protein without the extra fat. Thanks for all the great recipes, Gina!

  5. This was sooo good!  And super easy!!!  I’m kind of lazy in the mornings and usually go for protein bars. But this is so much better and quick to throw together.  You don’t even miss the dairy in this recipe!

  6. This looks incredible! Thank you for inspiring me to mix up my boring breakfast 🤤

  7. This is so so good! I crave it now! So much flavor.

  8. This is incredibly good. I have two small fry pans going at once to make one for myself and my husband. I added some chopped tomato. Love love love it. Its a favorite every Saturday morning. Thank you!

  9. I made this for the third time today and I think I really have the technique down pat!  Delicious every time, but this one especially because of the crispy outside.  Thank you Gina! Our family pretty much lives on your recipes!

  10. These sound Amazing, Can they be made with Egg Whites?

  11. Love this recipe! Two things, one is that if your tracking on WW app the point value calculations on the nutritional facts add up higher than what’s listed on her site. The other thing is I recommend you just create the recipe and scan each ingredient you used because that saved me about 4 points by doing that. 

  12. Would these freeze ok?

  13. I have to admit, the first time I attempted this, it did not go well. I totally messed up the tortilla adhesion to the egg, and it just kind of slid off. But I tried this again, and placed more pressure on the tortilla to ensure it pressed to the egg, then when flipped, toasted the tortilla enough to get it crispy so that it wouldn’t flop off, and it worked like a charm! Will definitely be employing this technique again.

  14. These were excellent! They are so flexible in terms of what you can add and come out nice and a bit crispy rather than soggy, which is often the case with breakfast wraps!

  15. Boy…talk about being vilified in the comments section. This is a great idea! Thank you. Looking forward to trying this out for my meal prep.

  16. This was excellent! I made three this morning! I messed up on the first one, so I used a plate to flip the second one over. My husband is a big eater, so I used 3 eggs and a larger wrap for him. I would definitely make this recipe again. 

  17. What a great idea! I actually used to eat an omelet every day and wrap it in a tortilla, but this technique is great! I typically keep mine plain-ish with just cheese, but can’t wait to try all these topping ideas. Super quick and easy breakfast!

  18. This was really good. I added cheese to husband’s version but even without cheese this was tasty and very filling. Of course mine didn’t look exactly like the photo but it tasted good so who cares!

  19. I replaced the bacon with turkey sausage and it was an awesome, very filling breakfast. One point of complaint though: The tortilla didn’t stick to the omelette and now that I’ve rechecked the whole page, I see the mistake in the text: As with all (?) recipes here, the recipe is basically given twice, once in the text on top, once in the “recipe” box. The version in the “recipe” box (that I followed) differs from the other version in saying to first pour in the egg, then top it with bacon and spinach, then the tortilla. So the tortilla is actually laying atop the meat and part of the veggies (plus with the time it takes to tip the various bowls, the eggs have solidified more already).

    So I’d recommend anyone to follow the first version of the recipe and ignore the text box.

  20. Gina, this was so good and easy I loved it. You’re right, I have seen similar recipes but decided to try your version and I’m glad I did. Didn’t bother to roll, just folded and will definitely make this again. Thank you for always sharing your wonderful ideas and recipes, I know for me I make a lot of them and have never been disappointed in either the recipes in your books or on the web. Your creativity is great and it’s appreciated by many.

  21. Loved it – definitely was hard to roll as it got crispy so it ended up cracking. But I love crispy so no complaints!

  22. This recipe was originally from Nadiya’s Time to Cook on Netflix  FYI- it would be nice to give credit where credit is due, especially to minorities- thank you!

  23. Gina – I love this! So delicious and easy!

  24. Oh looks so delicious

  25. Excellent and so versatile.

  26. What a fun method, might just use this from now on. The cooked side of tortilla got really nice and brown ( crispy) so I folded instead of rolled, maybe had my heat a bit too high or left it too long so rolling wasn’t going to work on this first try, but doesn’t make a difference to me, fun method to use and will try more variations. I love mushrooms and spinach and added a bit of homemade hummus this time, rather then salsa. Thank you for keeping us up on fun trends.

  27. Would you be able to resend omelet cupcakes recipe again 

  28. Made this today for a quick work from home lunch! So good and filling. Didn’t have bacon or spinach on hand but chopped up some uncured sausage, mushrooms and a small handful of cheese and it was delicious! Love that it’s super fast, healthy and adaptable.

  29. I made it this morning, wonderful! I had 7 1/2 inch tortillas on hand, made it according to recipe. With the spinach on top, the tortilla didn’t stick well. With 2 eggs and 2 bacon strips, hard to flip and fold, probably because tortilla was smaller. Still, it was terrific, hubby loved it. With mine, I used 1 bacon and 1 egg. Incorporated spinach when sautéing mushrooms, scallions, yellow pepper and garlic. Tortilla stuck better, perfect flip (yay) and folded well. Delicious! Thank you! Love your recipes!

  30. Love your website and recipes, Gina.  It is a kati roll.  To ask if you were inspired by someone else’s recipe for this is like saying tacos were “invented” by Taco Bell.  It’s silly.  A kati roll is a thing.  It isn’t a new invention.  Thanks for sharing yours.

  31. I wtched the video of the lobster roll and it looked yummy….BUT there is no recipe on how much of the ingredients to use….Please post the recipe for Lobster Rolls…..Thanks

  32. I can’t wait to try this. Thanks for all your great recipes, Gina!! You’re the best!

  33. Has anyone tried to freeze these and reheat in the microwave?

  34. Who cares who it’s from. It looks easy and delicious. Printing this out now to make tomorrow morning.

  35. Looks like Nadiya’s… yum!

    • Ive never seen her show, but I guess now I have to!

      • I think you would like it, Gina! I tried these Monday morning and they were fab! I’m going to get even more creative with the toppings next time. Long time follower and lover of your books and blog. Thanks for giving us all these free recipes!

  36. Looks just like Nadiyah’s, which are delicious.

  37. So, you took this recipe from Nadiya’s Time To Eat on Netflix. At least give her some credit.

  38. Would this be okay to make ahead and freeze, then reheat?

  39. Is this adapted from a recipe that was featured on Nadiya’s Time to Eat on Netflix? It looks just like her egg roll! Looks great, will have to try it out.

  40. This looks great and is almost identical to one of Nadiya Hussain’s recipes from her Netflix show. Were you inspired by her recipe??

    • I’ve never seen her show, but I will credit her. Actually there’s an Indian Joint in the city I have been going to for years, called Kati Roll. This is how they make them, only with an Indian twist so its not a new concept.

  41. I happened to have all the ingredients on hand and made this 5 minutes after I saw it online! It was easy and delicious! Thank you Gina!