• 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)


  • 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.
  • 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.

Serving: 1wrap,

Calories: 315kcal,

Carbohydrates: 23g, Protein: 28g, Fat: 17g, Saturated Fat: 4.5g, Cholesterol: 377mg, Sodium: 1037mg, Fiber: 14.5g, Sugar: 2g