Mushroom Breakfast Tortilla

  • Serves: 4
  • Cooks In: 25 minutes
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Ingredients

Olive oil cooking spray
4 flour tortillas
2 rashers bacon, rind removed, fat trimmed, finely chopped
3 green onions, chopped
1 small red chilli, finely chopped
400g button mushrooms, sliced
4 eggs
Sea-salt & freshly ground black pepper, to season
30g reduced fat cheese, finely grated
2 tbs light sour cream
1 small ripe avocado, mashed

Method

1

Preheat oven 180°C fan forced. Heat a medium size non-stick frying pan over medium heat until hot. Spray both sides of each tortilla lightly with olive oil. Add tortillas to hot pan, one at a time and cook for 1-2 minutes each side or until light golden. Remove to a large flat tray in a single layer.

2

Add the bacon to the hot pan and cook, stirring often for 3 minutes or until light golden. Increase the heat to high, add the green onions, chilli and the mushrooms and cook, shaking the pan often, for 4-5 minutes or until mushrooms are tender.

3

Spoon mushroom mixture evenly over the top of the tortillas. Return the pan to the heat and spray light with more oil. Cook eggs 2 at a time for 2-3 minutes or until cooked to your liking. Top each tortilla with egg, season with salt and pepper then sprinkle evenly with cheese.

4

Place the tray into the oven and heat tortillas for 3-5 minutes or until cheese melted and tortillas warmed through. Serve topped with a little sour cream and avocado.

Ingredients

 Olive oil cooking spray
 4 flour tortillas
 2 rashers bacon, rind removed, fat trimmed, finely chopped
 3 green onions, chopped
 1 small red chilli, finely chopped
 400g button mushrooms, sliced
 4 eggs
 Sea-salt & freshly ground black pepper, to season
 30g reduced fat cheese, finely grated
 2 tbs light sour cream
 1 small ripe avocado, mashed

Directions

1

Preheat oven 180°C fan forced. Heat a medium size non-stick frying pan over medium heat until hot. Spray both sides of each tortilla lightly with olive oil. Add tortillas to hot pan, one at a time and cook for 1-2 minutes each side or until light golden. Remove to a large flat tray in a single layer.

2

Add the bacon to the hot pan and cook, stirring often for 3 minutes or until light golden. Increase the heat to high, add the green onions, chilli and the mushrooms and cook, shaking the pan often, for 4-5 minutes or until mushrooms are tender.

3

Spoon mushroom mixture evenly over the top of the tortillas. Return the pan to the heat and spray light with more oil. Cook eggs 2 at a time for 2-3 minutes or until cooked to your liking. Top each tortilla with egg, season with salt and pepper then sprinkle evenly with cheese.

4

Place the tray into the oven and heat tortillas for 3-5 minutes or until cheese melted and tortillas warmed through. Serve topped with a little sour cream and avocado.

Mushroom Breakfast Tortilla

Tags:

 Breakfast, Quick n Easy

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