A creamy omelette with mushrooms, spinach and cheese, wrapped in a crisp tortilla — easy and seriously good. This tortilla egg wrap takes next to no time to make, packs plenty of flavour, and makes a perfect meal for a hungry morning, lunch or evening. I love my Chu Chum Original chilli sauce, so I like to spread it on the tortilla before I fold it around the omelette — but that is a matter of taste, so do whatever you like best.
The recipe serves two, and I recommend cooking them in 2 pans so they are ready at the same time. Alternatively you can make one at a time; the tortilla will keep warm and crisp until the second one is ready.
Crispy tortilla egg wrap with mushrooms, spinach and cheese
Recipe for crisp tortillas filled with egg, mushrooms, spinach and mozzarella.
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Ingredients
- 2 large wheat tortillas
- 4 eggs
- 2 tbsp milk
- 100 g mushrooms
- 2 small handfuls of spinach, roughly chopped
- 1/2 small onion, finely chopped
- 1 clove garlic, grated or crushed
- 100 g grated mozzarella
- Salt and pepper
- Oil
- Chilli sauce, optional – I use Chu Chum Original
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Method
- Whisk the eggs and milk together, add the chopped spinach and season with salt and pepper.
- Clean the mushrooms and cut them into small dice.
- Heat a little oil in two frying pans and divide the mushrooms, onion and garlic equally between the pans. Fry for a couple of minutes, then turn down to a low heat and season with salt and pepper.
- Spread the filling out evenly across the pans and pour the egg mixture over, dividing it equally between the pans.
- Let the egg mixture set for a moment, then gently push the edges in towards the centre so the omelette is an even round, slightly smaller than the tortilla.
- Scatter the mozzarella over the top of the eggs.
- Lay a tortilla on top of the eggs in each pan. If you want chilli in your tortilla egg wrap, spread one side of the tortilla with chilli sauce first and lay it on chilli side down.
- Let the tortilla and egg fuse together for a moment before you flip them and carry on frying on the tortilla side until it is crisp — turn the heat up a little if needed. If the pan looks dry, brush the tortilla with a little oil before flipping.
- Fold one side in towards the centre, then the other, so they overlap.
- Lift the crisp tortillas onto a chopping board, turn them seam side down and cut them in half before serving.
Nutrition
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Men hvorfor står der to tortillas i opskrift, når det ser ud til du kun putter en ovenpå æggene
Hej Carsten
Det er fordi opskriften er til 2 wraps – så 1 til hver omelet:)
Warm wishes, Dianna
Nemt, lækkert, sundt. Tak for opskriften – det skal vi helt sikkert have en anden gang også.
Hej Susanne
Det er jeg så glad for at høre – tusind tak 🙂
Warm wishes, Dianna
Smagte super dejligt, jeg ville virkelig elske at kunne læse mig til næringsindholdet af dine opskrifter
Hej Roed
Tusind tak, det er jeg virkelig glad for 🙂
Jeg håber en dag at kunne tilbyde næringsindhod på mine opskrifter 🙂
Warm wishes, Dianna
Så lækker & sund frokost Jeg har lavet den flere gange – mums
Hej Lise-Lotte
Ej hvor er det dejligt at høre, tusind tak 🙂
Det er altså også én af mine favoritter, – de rummer bare det hele 🙂
Rigtig dejlig dag 🙂
Warm wishes, Dianna