As promised, here is the recipe for an omelet wrap.

Tex-Mex Omelet Wrap

For the omelet

* 2 eggs
* 2 tablespoons of water
* 1 tablespoon butter or margarine
* 1 burrito size flour tortilla (at least 10” dia.)

For the filling

* ¼-cup diced red & green peppers, combined
* ¼-cup diced red onion
* ½-cup diced pre-cooked bacon, chicken, shrimp and/or ham
* ¼-cup diced fresh tomato
* ¾-cup shredded cheddar and/or jack cheese
* 3 or 4 tablespoons salsa

Heat a 10-inch omelet pan. Heat the tortilla in the hot pan for about 15-seconds on each side. Place the tortilla on a serving plate.

To make the omelet:
Beat together eggs and water until blended. In the same omelet pan, heat butter or margarine until it sizzles. Pour in egg mixture. With an inverted spatula pull cooked portions of egg from the perimeter of the pan to the center so uncooked egg can reach the hot pan surface, tilting the pan and moving it as necessary. Continue until the egg is set and will not flow, but is still moist on top.

Sprinkle all of the filling all around the top of the omelet. Holding the plate with the tortilla in one hand and the omelet pan in the other, slide the omelet on top of the tortilla. Roll the tortilla (don’t do it too tightly). Fold the sides inward first, then roll from the back forward.

To serve:
Slice the rolled tortilla in half. Place one half horizontally on the plate and lean the other half upright against it. Puddle some salsa, guacamole and/or sour cream on the plate. Makes 1 serving.

Posted by Howard Helmer, American Egg Board