Crispy tortilla egg wrap with mushrooms, spinach and cheese
Recipe for crisp tortillas filled with egg, mushrooms, spinach and mozzarella.
Course Breakfast, Lunch, Main course
Cuisine Danish, Mexican
Nøgleord Egg wrap, Tortilla wrap
Total Time 20 minutesminutes
Servings 2people
Calories 488kcal
Ingredients
2large wheat tortillas
4eggs
2tbspmilk
100gmushrooms
2small handfuls of spinach, roughly chopped
1/2small onion, finely chopped
1clovegarlic, grated or crushed
100ggrated mozzarella
Salt and pepper
Oil
Chilli sauce, optional - I use Chu Chum Original
Instructions
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.