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Frittata Breakfast Wrap
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Frittata Breakfast Wrap
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Frittata Breakfast Wrap
Created By Chef Dale MacKay
Ingredients
| ½ | tbsp vegetable oil | |
| ⅓ | cups CO-OP GOLD Naturally Smoked Bacon | |
| ⅓ | cup onions, diced small | |
| ½ | cup broccoli, chopped | |
| ½ | cup CO-OP GOLD Old Cheddar Cheese, grated | |
| ¼ | tsp smoked paprika | |
| ⅛ | tsp salt | |
| ¼ | tsp black pepper | |
| 4 | yolks | |
| 3 | eggs | |
| 3–5 | tortilla medium - large wraps |
Directions
Frittata Breakfast Wrap
Prep time: 5 minutes
Total time: 15 minutes
Makes 3–5
- Chop bacon into small pieces. Add oil to a large frying pan with bacon on medium heat. Cook until bacon is almost crispy, then add onions and broccoli and cook for 2 minutes. Take mix off heat and let fully cool.
- In a bowl, whisk together vegetable mix and all other ingredients besides tortillas.
- Spray or grease an 8 by 8-inch nonstick baking pan. Pour egg mix and bake in a pre-heated oven at 350°F for 13–15 minutes or until cooked through. Let cool and then turn out egg on a cutting board. Cut into 3–5 rectangles depending on the size of your tortilla. Wrap each egg portion in a tortilla.
- Wrap each in plastic wrap and freeze or place in the fridge for morning. Microwave until warm. Eat warm at room temperature.
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