top of page


Makes 1 serving

Macros: 419 cal, fat 38g, carbs 38g, protein 33g, fibre 7g


2 slices turkey bacon

2 large eggs, beaten

¼ teaspoon sea salt

Freshly ground black pepper

½ cup chopped white mushroom

1 tbsp minced garlic

Handful of baby spinach, chopped

8 or 9-inch low-carb whole wheat tortilla, (I LIKE La Tortilla Factory)

Fresh salsa or hot sauce, for serving (optional)


Cook turkey bacon in a skillet, microwave or oven then 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 and sauté 1 minute. Add garlic and sauté 30 seconds more.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.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.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.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.

9 views0 comments

Recent Posts

See All
bottom of page