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Ambassador [Associate]
Ambassador [Associate]
  • 515 calories
  • 20 min
  • 4 servings


  • 4 slices bacon
  • ½ (8 oz) block cheddar cheese
  • 1 small pkg chives
  • 6 eggs
  • 4 large flour tortillas
  • black pepper
  • salt


  1. Preheat a nonstick skillet over medium-high heat; add bacon and cook until crispy, 3-4 minutes per side.
    • 4 slices bacon
  2. Meanwhile, grate the cheese.
    • ½ (8 oz) block cheddar cheese
  3. Wash and chop chives into small pieces.
    • 1 small pkg chives
  4. Crack the eggs into a medium bowl and season with salt and pepper; whisk together.
    • 6 eggs
    • ⅛ tsp salt
    • ⅛ tsp black pepper
  5. When the bacon is done, remove and set aside on a paper towel-lined plate. Transfer the bacon fat to a small bowl and set aside, leaving about ½ tsp of fat in the skillet.
  6. Roughly chop the bacon.
  7. Return the skillet to medium heat; pour one-quarter of the egg mixture (about ⅓ cup) into the skillet and swirl to make an omelet the size of a tortilla. Let cook, undisturbed, for 30 seconds. Before the egg fully sets, place a tortilla on top and press down gently with a spatula.
    • 1 large flour tortilla
  8. When the egg is cooked, after about 1 minute, flip the tortilla. Working quickly, sprinkle one-quarter of the cheese, chives, and bacon over the egg; let cook 30-60 seconds more. Transfer to a plate and roll tortilla tightly to close. Cover with aluminum foil until ready to serve.
  9. Add another ½ tsp bacon fat to the skillet per omelet and repeat with remaining egg mixture, tortillas, cheese, chives, and bacon. (Discard any leftover bacon fat).
    • 3 large flour tortillas
  10. To serve, slice rolls in half and divide between plates. Enjoy!

Nutrition per Serving

Net Carbs


  • aluminum foil
  • chef's knife
  • cutting board
  • grater
  • measuring spoons
  • mixing bowls
  • nonstick skillet
  • spatula
  • tongs
  • whisk or fork