TORTILLA OMELET WRAP
Make and share this Tortilla Omelet Wrap recipe from Food.com.
Provided by Jellyqueen
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 10
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.
ASPARAGUS OMELET TORTILLA WRAP
Since this omelet is packed with whole grains, veggies and protein, all I have to do is add a side of fresh fruit for a healthy breakfast before work. Instead of asparagus, sometimes I make this with fresh spinach. -Bonita Suter, Lawrence, Michigan
Provided by Taste of Home
Time 20m
Yield 1 serving.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 319 calories, Fat 13g fat (5g saturated fat), Cholesterol 225mg cholesterol, Sodium 444mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
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.
TORTILLA OMELET WRAP
This omelet makes an exceptional hearty breakfast or lunch. Serve with salsa or avocados and tomatoes tossed with lime juice.
Provided by Bev I Am
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 706.1, Fat 41.8, SaturatedFat 19.3, Cholesterol 468.6, Sodium 875.5, Carbohydrate 39.9, Fiber 3, Sugar 3.2, Protein 40.6
TORTILLA BREAKFAST WRAP
Inspired by the Egg and Cheese Bread Omelet, we made a complete breakfast wrap--tortilla, eggs, spinach, cheese and ham included--entirely in one skillet, for a go-to dish you can make in a hurry. Enjoy right out of the pan or with a few dashes of your favorite hot sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Combine the eggs with a pinch of salt and several grinds of pepper in a small bowl and whisk to combine.
- Melt the butter in a medium nonstick skillet over medium heat. Pour in the egg mixture and swirl the skillet to coat the bottom. Working quickly, dip the tortilla in the eggs, then flip it over and place it back in the skillet (both sides should be coated in egg). Season with another pinch of salt.
- Continue to cook the eggs until they are completely set on the bottom, 1 to 2 minutes. Slide a large rubber or silicone spatula under the tortilla and flip the whole tortilla and egg over in one single motion. Scatter the spinach on the half of the tortilla that's closest to you, then top with the cheese and finally the ham. Continue to cook until the bottom is golden brown, about 1 minute more. Remove from the heat and slide onto a plate.
- Starting with the side that has all the filling, start rolling the tortilla into a tight wrap or burrito. Keep the seam side facing downward so the wrap stays closed. Cut in half crosswise and serve.
SPANISH TORTILLA
Make a classic Spanish omelette filled with pan-fried potatoes and onion. It makes a delicious light vegetarian meal or an easy tapas dish
Provided by Miriam Nice
Categories Buffet, Dinner, Lunch, Supper
Time 1h20m
Number Of Ingredients 10
Steps:
- Put a large non-stick frying pan on a low heat. Cook the onion slowly in the oil and butter until soft but not brown - this should take about 15 mins. Meanwhile, peel the tomatoes (if using) by scoring the skins with a cross, putting them in a bowl and pouring over just-boiled water. Drain the water after 2-3 mins and the skins will peel away easily. You can then coarsely grate them.
- Add the potatoes to the pan, then cover and cook for a further 15-20 mins, stirring occasionally to make sure they fry evenly. When the potatoes are soft and the onion is shiny, crush 2 garlic cloves and stir in, followed by the beaten eggs.
- Put the lid back on the pan and leave the tortilla to cook gently. After 20 mins, the edges and base should be golden, the top set but the middle still a little wobbly. To turn it over, slide it onto a plate and put another plate on top, turn the whole thing over and slide it back into the pan to finish cooking.
- Once cooked, transfer to a plate and serve the tortilla warm or cold, scattered with the chopped parsley. To accompany the tortilla, take slices of warmed baguette, stab all over with a fork and rub with the remaining garlic, pile on the grated tomatoes and season with sea salt and a drizzle of olive oil.
Nutrition Facts : Calories 404 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 0.5 milligram of sodium
EGG BEATERS HUEVOS RANCHERO OMELET OR TORTILLA WRAP
Some cannot eat eggs and I love Huevos Ranchero any way. This recipe was made specifically for a family member.The wrap was made for a teen son. Two ways! Enjoy!
Provided by Montana Heart Song
Categories Breakfast
Time 15m
Yield 4 tortilla wrap, 4 serving(s)
Number Of Ingredients 13
Steps:
- Omelet with toppings:.
- In 10 or 12 inch skillet add olive oil and heat on medium setting.
- Soak dried cilantro with 4 tblsp cold water or used fresh chopped cilantro.
- Mix milk with Egg beaters.
- Pour in Egg Beaters mixture in skillet.
- Turn heat down to low setting.
- Sprinkle with salt.or salt substitute.
- Sprinkle with cumin.
- Sprinkle with diced green onion.
- Sprinkle with dried soaked cilantro, drained and squeezed.
- When the edges start to cook, tip the skillet so the remaining uncooked.
- mixture can flow under the omelet on all sides.
- When the middle of the omelet is set, slide out on a serving platter.
- Top with green chilies, optional black beans, salsa and olives.
- Sprinkle with shredded cheese.
- Note: You can keep warm in a 250* oven before the shredded cheese is
- used.
- Omelet Tortilla Wraps:.
- Warm the tortillas in a microwave and place in a basket with a towel covering to keep warm.
- Follow the steps and place the omelet on a platter.
- Cut the omelet into 4 sections.
- Place each omelet section in a warmed tortilla.
- Add the green chilies, optional black beans, salsa, cheese and olives.
Nutrition Facts : Calories 309.2, Fat 21.1, SaturatedFat 9.5, Cholesterol 39.9, Sodium 1263.4, Carbohydrate 18.4, Fiber 3.2, Sugar 3.5, Protein 13.9
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