Breakfast / Brunch
Omelet Tortilla Wrap
This smart carb entree begs for your favorite cheese and cured meat. It’s also a good place for adding vegetables to balance the meal
When layering the eggs onto the omelet, I put the cheese on first so it melts from the heat of the eggs.
Whip eggs, milk, salt, and pepper.
Warm tortillas in a 10-inch nonstick skillet; set aside.
Melt 1/2 Tbsp. butter in same skillet over high heat. Heat until bubbly, swirling butter to coat inside of skillet.
Pour in half of egg mixture. As eggs cook, pull cooked egg toward the center, allowing uncooked egg to flow toward the edges of the skillet. Remove from heat when eggs no longer run but are still quite moist. Top with half of the cheese, ham, bell pepper, scallions, and jalapeño, sprinkling them over entire omelet.
Slide omelet onto 1 warmed tortilla. Add remaining 1/2 Tbsp. butter to skillet, heat until bubbly, swirling butter to coat inside of skillet. Make another omelet and slide onto second tortilla. To roll wraps, first fold bottom edge of tortilla up 1 inch, then fold sides in 1 inch. Begin rolling, ending seam side down. Let wraps rest for 1 minute, then cut in half.
Serve with salsa.
% Daily Value*
Total Fat 30g 46%
Saturated Fat 13g 65%
Cholesterol 423mg 141%
Sodium 836mg 34%
Carbs 44g 14%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.