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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

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Ingredients

When layering the eggs onto the omelet, I put the cheese on first so it melts from the heat of the eggs.

Instructions

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.

Cook omelet following the steps in the recipe, fill and slide onto tortilla.

Cook omelet following the steps in the recipe, fill and slide onto tortilla.

Fold bottom and side edges in, then roll omelet and tortilla together.

Fold bottom and side edges in, then roll omelet and tortilla together.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

No thanks, I don't want a free download