Recipe submitted by: Colton Dils
Recipe courtesy of: www.incredibleegg.org
What's in it
6 thick slices applewood-smoked turkey bacon (6 oz.)
4 oz. fresh shiitake OR button mushrooms, stemmed, sliced
4 oz. fresh baby arugula OR spinach (4 cups)
12 EGGS, Beaten
6 flour OR whole wheat tortillas (7 to 9-inch), warmed
How to cook it
- COOK bacon in 12-inch nonstick skillet over medium heat until crisp. REMOVE bacon; pour off all but 1 tbsp. drippings. ADD mushrooms; sauté 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 1 bacon slice. FOLD in sides of tortillas, then roll up burrito-style.