Directions
COOK bacon in 12-inch nonstick skillet over medium heat until crisp. REMOVE bacon and PLACE on paper towel to drain grease. Pour out all but 1 tbsp. drippings. ADD mushrooms; SAUTE over medium heat 2 minutes. ADD arugula; COOK until wilted, about 1 minute.
POUR eggs over mixture in skillet. As eggs begin to set, gently PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking—pulling, lifting and folding eggs—until thickened and no visible liquid egg remains. Do not stir constantly. SEASON with salt and pepper.
SPOON egg mixture into center of each tortilla, dividing evenly; TOP each with one bacon slice. FOLD in sides of tortillas, then ROLL up burrito-style.
Ingredients
- 12 large EGGS, beaten
- 6 thick slices applewood-smoked turkey bacon (6 oz.)
- 4 oz. fresh shitake OR button mushrooms, stemmed, sliced
- 4 oz. fresh baby arugula OR spinach (4 cups)
- 6 flour OR whole wheat tortillas (7- to 9-inch, warmed)
Tips
- Add chopped tomatoes for a BLT-style taste.
- This recipe is an excellent source of protein, vitamin A, folate and choline, and a good source of vitamin D.
Per serving: 1/6 of recipe
- Calories 379
- Total fat 18 g
- Saturated fat 6 g
- Polyunsaturated fat 2 g
- Monounsaturated fat 6 g
- Cholesterol 400 mg
- Sodium 648 mg
- Carbohydrates 30 g
- Fiber 2 g
- Sugar 1 g
- Protein 21 g
- Vitamin A 183 mcg
- Vitamin D 2 mcg
- Folate 110 mcg
- Choline 294 mg
- Calcium 109 mg
- Iron 4 mg
- Potassium 260 mg
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.