Tortilla Omelet

I just decided to add a toasted tortilla under the egg pattie of this omelet and I loved it twice as much because of the crunch.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat 1 Tbsp of oil in a large skillet over medium heat.

Step 2

Add mushrooms, carrots, slice tomatoes, celery, and sliced onions, and cook until softened.

Step 3

Season with 1/4 tsp salt, pepper, turmeric powder, and garlic powder. Stir in baby spinach until wilted.

Step 4

Transfer mixture to a plate. Then toast 2 tortillas and set in a plate when done.

Step 5

Crack 4 eggs into a mixing bowl with 1 Tbsp of water, onion, garlic powder, remaining salt, and pepper. Wisk or fork until blended.

Step 6

Add 1/2 Tbsp of butter to a small skillet and heat over medium-low.

Step 7

Add half of the beaten egg mixture to the pan and cook for 2 minutes or until the mixture is set.

Step 8

Add the egg pattie on top of the tortilla and add on the mushroom mixture with bacon and cheese. Repeat with what's remaining.

Step 9

Garnish with parsley, serve with sides and enjoy.