Omelet Tortilla Wrap Recipes

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.

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.

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.

Steps:

• Preheat the oven to 375 degrees F.
• On a baking sheet, toss the tomatillos, garlic, jalapenos and onions with 1/4 cup canola oil. Season with salt and pepper. Roast in the oven until everything is nice and soft, 20 to 25 minutes. Reduce the oven heat to 200 degrees.
• Transfer the roasted vegetables to the bowl of a food processor and process until smooth. Pulse in the lime juice and honey. Set aside.
• Heat 1 tablespoon canola oil in a large skillet. Add the shredded chicken, season with salt and pepper, and cook, stirring a bit, to just warm the chicken, about 2 minutes. Stir in the salsa and cook until warmed through, another 1 to 2 minutes. Cover and keep warm.
• Heat 2 tablespoons canola oil in a medium nonstick pan over medium-high heat. When hot, add the chicken skin and cook until golden brown and crispy on both sides, about 20 seconds. With a slotted spoon, remove the chicken skin to a paper-towel-lined plate and season with salt and pepper.
• Whisk together the eggs in a large baking dish until light and fluffy. Sprinkle with salt and pepper, and add a few dashes of hot sauce if using.
• Heat 2 tablespoons canola oil in a large nonstick pan until it begins to shimmer. Dip a tortilla in the egg mixture and turn to coat; make sure the tortilla is totally submerged and fully covered in egg. Transfer the tortilla to the pan, letting excess egg run off; fry until golden brown on both sides, about 1 1/2 minutes per side. Remove to a plate. Repeat with the remaining tortillas.
• Stir the chopped cilantro into the chicken mixture. Spoon some of the chicken and salsa verde across the center of the tortillas, leaving 2-inch borders on either end. Top the chicken with some Cheddar and Monterey Jack and some of the crispy chicken skin. Fold the short sides of the tortilla over the ends of the chicken, then roll up into a burrito and place, seam-side down, on serving plate. Keep the first two burritos warm in the oven while you repeat with the remaining tortillas and filling.
• To serve, dollop each burrito with some creme fraiche and garnish with cilantro leaves. Serve hot.

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.

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.

Steps:

• Any hot peppers will do.
• They can either be fresh or dried.
• It tastes good both ways.
• Soften the cream cheese slightly in the microwave 15-30 seconds.
• Mix it all together.
• Spread a layer on about 3/4ths of a tortilla.
• Cover with a little lettuce.
• Roll it up.
• Drink some beer to cool your tongue afterlicking the big chunk of pepper off your finger.
• Stick them in the fridge for about an hour.
• Have a little more beer.
• Take them out and cut them into bite size pieces.
• Enjoy!

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.