Breakfast Burrito Omelette

A super easy and quick breakfast perfect for on the go.And so easy to make in your fully equipped property!

Author: ©Amy Johnson | She Wears Many Hats

Serves: Makes 1 burrito.


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.


Adapted from the great, fantabulous egg-magician, Howard Helmer.


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