Tortilla Omelet Wrap Recipes

OMELET TORTILLA WRAP

Steps:

• In a small bowl, whisk the egg, egg whites, ham, onion, red pepper, milk, jalapeno, pepper and pepper sauce if desired. Coat a small nonstick skillet with cooking spray and place over medium heat. Add egg mixture to skillet (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, remove from the heat; sprinkle with cheese. Slide omelet onto tortilla; roll up tightly.

ASPARAGUS OMELET TORTILLA WRAP

Steps:

• In a small bowl, whisk the first five ingredients until blended. Place a small nonstick skillet coated with cooking spray over medium heat; add asparagus. Cook and stir 3-4 minutes or until crisp-tender. Remove from pan., In same skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon green onion and asparagus on one side. Fold omelet in half; serve in tortilla.

TORTILLA OMELET WRAP

Steps:

• Whip eggs, half and half, salt and pepper to taste.
• Warm tortilla in skillet and set aside.
• Melt butter in a 10" non-stick skillet that has been coated with cooking spray and heat until bubbly.
• Pour in egg mixture and pull eggs toward the center from all sides.
• Remove from heat when the eggs are still moist, but no longer run.
• Top with remaining ingredients, being sure to sprinkle over entire omelet.
• Slide omelet onto the warmed tortilla and roll up bottom edge, then fold in sides about 1" and continue rolling until completely rolled.
• Lay in plate seam side down.
• Let rest for a couple of minutes and cut in half.
• Serve with favorite salsa or relish.

TORTILLA OMELET WRAP

Steps:

• Whip eggs, liquid and seasonings.
• Warm tortillas in skillet; set aside.
• Melt butter in a 10" non-stick skillet coated with cooking spray over high heat.
• Heat until bubbly.
• Pour in egg mixture.
• Pull eggs toward the center from each side.
• Remove from heat when eggs no longer run but are still quite moist.
• Top with filling ingredients, sprinkling them over entire omelet.
• Slide omlet onto warmed tortilla.
• to roll, first fold bottom edge of tortilla up 1", then fold sides in 1".
• Begin rolling, ending seam side down.
• Let rest for 1 minute, then cut omelet in half.
• Cut and serve with salsa or avocado-tomato relish.
• Note: To make avocado-tomato relish, combine diced avocados& tomatoes with fresh lime juice.
• Makes 1 omlet.