We’ve turned the walking taco on it’s head with our mushroom and gruyere walking breakfast taco that’s easy to eat.
- 1 6 inch Flour tortilla
- 1 Large Egg plus tablespoon water
- 1 Handful Fresh baby spinach washed
- 2 Tablespoons Onion diced
- 1 Medium Mushroom sliced
- 2 Tablespoons Roma tomato diced
- 1 Slice Gruyere cheese
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Preheat skillet over medium-low heat.
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Clean all vegetables. Slice mushrooms, dice onion and tomato. Saute these and the spinach in a teaspoon of canola or olive oil for 3-5 minutes until the onion is translucent and the mushrooms start to show color.
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In a small bowl, whip egg with 1 teaspoon water.
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Remove vegetables to a paper plate, quickly wipe out the pan with a paper towel. Add egg mix and cook until you see the egg starting to set up. Then use a rubber spatula to lift one edge of the omelette, letting the uncooked egg from the center of the pan roll into the outside edge of the pan and under the cooked egg. Do this on all four sides of the omelette, this will cook your omelette more evenly.
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Place a lid with just a hint of water in it on the pan. Cook until the egg is almost cooked through but with the egg showing just a little wetness. Add the sauteed vegetables to one half of the omelette as well as a slice of cheese. Fold the the omelette into a half moon shape. Replace the lid fro 30-60 seconds to melt the cheese.
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Optional: Warm the tortilla in a dry skillet. This isn't necessary but a nice step if you have the time.
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Place the finished omelette in the tortilla. Now you have a quick, portable breakfast that's not messy to eat on the go. See notes for prep ideas to get you out the door in 5 minutes.
Prep ahead to make this a 10 minute breakfast. On weekends I'll often slice and dice the ingredients, put them in baggies, and then put those smaller baggies into a larger gallon size bag labeled "Omelette". Then I just have to grab the gallon size bag out of the frig and have my walking breakfast taco ready in 10 minutes.
Want to cut that time down to 5 minutes? Saute the vegetables on the weekend as well. Once cooled store like suggested above. Then on the week days you need only 5 minutes for a quick, nutritious, delicious breakfast that's easy to eat on the go.
Want to cut down to one minute?!? Make the omelette and once cooled, freeze. Reheat at 30-60 seconds on "reheat" mode in your microwave.
See post for further prep and freezing directions.