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.
Nutrition Facts : Calories 322 calories, Fat 12g fat (4g saturated fat), Cholesterol 229mg cholesterol, Sodium 701mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 25g protein.
SPINACH OMELETTE CHAPATI WRAPS
Use thin Indian bread wraps as you would tortillas and create these clever spiced egg and ham roll-ups
Provided by Angela Boggiano
Categories Lunch, Main course
Time 25m
Yield Makes 4
Number Of Ingredients 8
Steps:
- Heat a little of the oil in a non-stick frying pan measuring about 20cm. Add a quarter of the spring onions and gently cook for 2-3 mins. Add ¼ tsp of the garam masala and cook for 30 secs.
- Swirl in a quarter of the beaten egg, tipping the pan to cover the base, and cook for 1 min until the base is golden. Sprinkle a quarter of the cheese, ham and spinach over the top, cover with a lid and cook for 1 min more until the spinach is just wilted and the cheese has melted.
- Meanwhile, heat a chapati either in the microwave for 30 secs or in a dry frying pan. Tip the omelette out of the pan on top of the chapati, roll up and serve warm. Repeat with the remaining ingredients to make 3 more omelette wraps.
Nutrition Facts : Calories 376 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 1 milligram of sodium
ASPARAGUS OMELETTE WRAPS
These wraps make a lovely breakfast, light lunch or entrée. This recipe was originally from a free health magazine. Makes at least 8 wraps. Serve with a little hollandaise sauce if desired. Can easily use parmesan cheese in place of the pecorino and any herbs of your preference
Provided by Jubes
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Beat the eggs in a bowl. Add the milk, sage, thyme, garlic, pecorino and season with cracked black pepper.
- Lay the asparagus lengthways in a pan with just enough salted boiling water to cover the spears. Cook for 2 minutes until they are tender but still crisp.
- Heat a large non stick flat pan with a little olive oil. Pour a ladle of the egg mixture into the pan and roll the pan around until the egg is thinly layered over the base and it is cooked on one side. Reduce the heat and flip to cook the egg on the other side.
- Repeat until all the egg mixture is used up.
- Fill the crepes with asparagus and serve with an extra sprinkle of grated pecorino.
- Note: To prepare asparagus take the tender stalk in both hands; gently hold the spear end of the stalk with one hand while you snap the bottom end off with the other hand. Then trim the broken end with a sharp knife and the asparagus is ready to cook.
Nutrition Facts : Calories 305.4, Fat 18.2, SaturatedFat 5, Cholesterol 376.3, Sodium 207.8, Carbohydrate 17.8, Fiber 7.5, Sugar 5.1, Protein 22.4
OMELETTE WRAP
Make and share this Omelette Wrap recipe from Food.com.
Provided by ImPat
Categories Breakfast
Time 20m
Yield 2 omelette wraps, 2 serving(s)
Number Of Ingredients 8
Steps:
- Spray medium frying pan with cooking oil spray, cook half the eggs over medium heat, swirling the pan to a make a thin omelette.
- Remove from the pan; cool on baking paper covered wire rack.
- Repeat with remaining eggs.
- Combine mayonnaise, dill and lemon juice in a small bowl.
- Spread each omelette with half of the mayonnaise mixture; top each with half the watercress, salmon and cucumber.
- Roll omelette to enclose filling and serve.
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CHINESE-STYLE OMELETTE WRAPS - HEALTHY FOOD GUIDE
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4.5/5 Total Time 30 minsCategory MainsCalories 179 per serving
- 1 To make filling, heat a non-stick frying pan with oil. Stir-fry carrot, mushrooms and onions for 3-4 minutes. Add bean sprouts, ginger and garlic. Cook for 2 more minutes. Add chicken and soy sauce. Heat through then set aside in a bowl.
- 2 Wipe out pan then spray with a little oil. Pour in a little egg mixture and swirl around pan to make a thin layer. Cook until edges turn golden. Turn over with a palette knife and cook for 20 more seconds. Slide onto greaseproof paper. Repeat to make 6 pancakes.
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