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

On January 12th, I attended the 2009 Mid-Atlantic Innkeepers Trade Show and Conference at “The Homestead”, a historic resort established in 1766 outside of Roanoke, Virginia. What a beautiful place. It’s nestled in the spectacular Alleghany Mountains. Though the exterior of the resort is still its original, the inside has been brought up to the most modern hospitality standards and is absolutely luxurious.

I was invited by the Virginia Egg Council to give an omelet workshop to the Innkeepers and Bed and Breakfast owners who attended the conference. An omelet workshop is a way of permitting guests to make their own omelets. I ship tabletop burners, ladles, spatulas, etc. to the venue where the event will occur, and the venue supplies the omelet filling ingredients. Though the logistics sound unwieldy, it’s actually quite. I allow one “cooking station” (burner and pan and omelet ingredients) for every 10 guests, so, if there are 100 guests, 10 stations are set up. At the start of every event, I demonstrate the easy 40-second omelet making technique to the group. If each guest actually prepares their omelet in the 40-second to 1-minute time frame, all of the cooking is accomplished in 10 or 15-minutes total. Really! Because I have given the omelet workshop to this group in Virginia in the past, I decided to raise the bar this time. Rather than filling one side of the omelet and folding it, I had them sprinkle their ingredients all over the top of it. They slid the whole omelet out of the pan and onto a warm flour tortilla already waiting on the dinner plate. Then, the tortilla is rolled with the omelet inside and cut in half making a perfect omelet wrap.

It was an experiment. Could a hundred people cook an omelet, fill it, slide it onto a tortilla, roll it and walk away with it in a minute or so’s time? The answer is YES! Well, most took about 90-seconds or slightly longer, but it didn’t matter. Our guests were so pleased to learn this new spin on breakfast that the event was a huge success.

I will forward the recipe for an omelet wrap next week.

Posted by Howard Helmer, American Egg Board