Omelettewrap 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:

• Lightly whisk together eggs, salt, and pepper in a small bowl. Heat butter in a 12-inch nonstick skillet over medium heat. Add beaten eggs; cook, lifting up cooked egg with a spatula to let raw egg stream underneath. Cook until set, about 5 minutes. (If top is still runny, heat omelet in a 350 degree oven until set, about 5 minutes.)
• Cut omelet into four strips. Spread each wrap with 1 tablespoon mayonnaise; divide omelet, avocado, carrot, and basil among wraps. Roll up wraps, folding in sides. Halve wraps; wrap in waxed paper. Refrigerate until ready to serve.

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.

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:

• 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.