When I was younger, I took a long time to warm up to the idea of “steak and eggs” as a breakfast item. It’s safe to say that with my cooking history and the point I’m at in my cooking career, steak and eggs is not only an essential part of a balanced breakfast, it also lends itself to create an incredible low carb breakfast burrito.
For this rendition of a Keto breakfast burrito I’m taking a hiatus from the cheese blanket and keeping it more breakfast themed with an egg based tortilla. Before you question this recipe and say to yourself, “So he just made an omelet?”, technically you wouldn’t be wrong, that’s what this is, but if you open up your taste bud brain just a bit, a burrito is also just a breaded omelet.
To achieve this recipe it’s best you get that steak ultra thin, i’m talking paper thin. The technique of freezing it and using a mandolin to cut it works best. The sautéed mushrooms and onions are incredible and you’ll definitely find yourself sampling from the pan prior to the build. The combo of all these ingredients might make you question your younger self like it did me, and ask, “do I really want to wait years to become the champion of steak and eggs”?
Mushroom and Onion Mixture:
- 1 8 oz pack of sliced cremini or button mushrooms
- 1 onion thinly sliced
- 1 clove minced garlic
- 1/2 cup chopped parsley
- 2 tbsp butter
- 8 eggs
- 1 cup shredded mozzarella
- 2 tbsp butter 1 tbsp per tortilla
- 1/2 lb Top Round Steak cut ultra thin
- 2 tbsp soya sauce
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp olive oil
- 6 slices provolone cheese
Start with the mushrooms
- Add the butter to a medium high pan. When the butter starts to foam, add the onions and sauté for about 5 minutes or until the onions become slightly softened.
- To the pan of onions, add the mushrooms and sauté for about 7 minutes or until the mushrooms become browned and reduced in size. Add the garlic and the parsley and sauté for about a minute or until the garlic is fragrant. Turn off the heat and set aside.
For the egg tortilla
- Whisk the eggs in a bowl until they are blended. Add a pinch of pepper and the shredded mozzarella cheese.
- To a large non stick pan on medium heat, add 1 tablespoon of butter making sure it covers the whole pan.
- Cook the egg slow and low until there is no longer any wet egg on the surface. Slide the egg off the pan and set aside on a piece of parchment paper.
For the steak:
- To cut the steak ultra thin, freeze it and carefully use a mandolin to slice it.
- Add the thin cut steak to a bowl or Ziploc bag. Add the garlic and onion powder along with the soy sauce and olive oil and mix well letting the marinate sit for about 5 minutes.
- Add about a teaspoon of olive oil to a medium high pan. When the oil is shimmering, add the steak and fry for about 2-3 minutes or until the steak is cooked through. Place three slices of provolone on top of the steak. Add a bit of water to the pan and cover the steak until the water has evaporated and the cheese is melted (about 2 minutes).
- With the egg tortilla on a flat surface, add the half the steak to the center. Cover with half the mushrooms and onions. Tuck in the sides of the egg and roll it over itself making sure the burrito is fully closed and the ingredients are packed inside. Slice and enjoy.