Breakfast Burrito Omelet Recipe
Learn how to make this easy Breakfast Burrito Omelet Recipe.
Breakfast can sometimes get boring. But let’s mix things up with this simple Breakfast Burrito Omelet Recipe! It’s basically an omelet inside of a tortilla. It’s much easier than it sounds. Let me show you.
The first thing is to choose your omelet ingredients. Get creative. Use what’s on hand. One tip for making omelets easy to prepare is to have all the ingredients/fillings ready to go. You can fill your fridge the night before with your prepped omelet makings, so you’re ready to go in the morning.
For this one, I chose salsa, black beans, two cheeses, butter and of course, salt, pepper, and other herbs.
Begin by cracking two eggs (this recipe makes one omelet) into a container. Add to the eggs 2 tablespoons of water.
The water acts as a heat barrier helping the eggs not to cook too quickly, it kinda lightens them up a bit too.
I go ahead and add my salt, pepper and herbs/seasonings now.
Beat it all together until combined.
Now to the stove. We’re using a flour tortilla to wrap it all up in at the end, so it’ll need to be pliable, easier to roll. Heat your omelet pan over a medium-medium high heat. I use an iron skillet for my eggs. Non-stick is preferable, and works like a charm, but I’m hard headed I suppose. I like my iron skillet.
Once the pan is ready, lay the tortilla in the pan and warm on each side for 5 seconds, then set the tortilla aside on a plate to wait for the rest of the gang. If you’d like, cover with a cloth or lid to keep warm.
The butter is next. I’ve kinda got a little much butter here, you can certainly get by with less. Olive oil would work too. The butter helps keep the omelet from sticking to the pan – plus it tastes good
Place the butter in the heated pan to melt.
Once the butter has melted, pour in the egg mixture to completely cover bottom of pan, and reduce the heat a bit.
The eggs should instantly bubble if you have the pan heated correctly. You may not be able to tell, but there are bubbles here.
Now here’s where you “dig a hole and fill it up.” Using a spatula, immediately begin pulling the edge of the cooked egg away from the edge of the pan, thus “digging a hole.” I learned that terminology from Howard, the egg-cooking genius.
Once the hole is dug, tilt the pan to allow the uncooked egg to flow into the hole, to “fill it up.” Continue to “dig a hole, and fill it up” all the way around the circumference of the pan, maybe 3-4 times total.
Work quickly so your omelet doesn’t overcook. This whole digging and filling it up thing should only take 10-15 seconds at tops.
Next, on the omelet fillings. Top the egg with your ingredients of choice.
Almost done! Gently slide the open faced omelet onto the warmed flour tortilla.
Mine didn’t slide so well, cause, yeah, I’m kinda hard headed like that, with the whole iron skillet vs. non-stick pan thing. It’s a little wrinkly, but no one will ever know because it’s going to all be rolled up into a tidy package.
Wrap and roll the flour filled tortilla up like a burrito, folding in the side first then rolling and tucking as you go.
Cut it in half or grab it and go! It’s a fun way to serve an omelet. One that kids will love!
- 2 eggs
- 2 tablespoons water
- pinch of salt
- pinch of pepper
- seasonings of choice
- 1 flour tortilla
- 2 tablespoons butter
- omelet fillings of choice
- Crack eggs in a mixing bowl or large measuring cup.
- Add to the eggs 2 tablespoons of water, salt, pepper and herbs/seasonings. Beat all together until combined.
- Heat omelet pan over medium-medium high heat.
- Lay the tortilla in the pan and warm on each side for 5 seconds, then set aside. Cover with a cloth or lid to keep warm.
- Place the butter in the heated pan to melt.
- Pour in the egg mixture, to completely cover bottom of pan, and reduce the heat. The eggs should instantly bubble if you have the pan heated correctly. Using a spatula, immediately begin pulling the edge of the cooked egg away from the edge of the pan, and tilt the pan to allow the uncooked egg to flow into the hole. Continue this process around the circumference of the pan, maybe 3-4 times total. Work quickly so your omelet doesn't overcook. This should only take 10-15 seconds.
- Top the egg with your ingredients of choice.
- Gently slide the open faced omelet onto the the flour tortilla.
- Wrap and roll the flour filled tortilla up like a burrito, folding in the side first then rolling and tucking as you go. Cut in half and serve.