Omelet Tortilla Wrap Recipe

5 1 1
Omelet Tortilla Wrap Recipe
Omelet Tortilla Wrap Recipe photo by Taste of Home
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Omelet Tortilla Wrap Recipe

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5 1 1
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“Here’s a hearty, better-for-you breakfast that can be eaten right out of hand. Kids just love it.” Ingrid Parker - Hattiesburg, Mississippi
MAKES:
1 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
1 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 egg
  • 2 egg whites
  • 2 tablespoons finely chopped fully cooked lean ham
  • 1 green onion, thinly sliced
  • 1 tablespoon chopped sweet red pepper
  • 1 tablespoon fat-free milk
  • 2 teaspoons chopped seeded jalapeno pepper
  • 1/8 teaspoon pepper
  • Dash hot pepper sauce, optional
  • 2 tablespoons shredded reduced-fat Monterey Jack cheese or Mexican cheese blend
  • 1 whole wheat tortilla (8 inches), warmed

Directions

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. Yield: 1 serving.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Omelet Tortilla Wrap in Healthy Cooking February/March 2010, p39

Nutritional Facts

1 each: 322 calories, 12g fat (4g saturated fat), 229mg cholesterol, 701mg sodium, 26g carbohydrate (3g sugars, 3g fiber), 25g protein.

  • 1 egg
  • 2 egg whites
  • 2 tablespoons finely chopped fully cooked lean ham
  • 1 green onion, thinly sliced
  • 1 tablespoon chopped sweet red pepper
  • 1 tablespoon fat-free milk
  • 2 teaspoons chopped seeded jalapeno pepper
  • 1/8 teaspoon pepper
  • Dash hot pepper sauce, optional
  • 2 tablespoons shredded reduced-fat Monterey Jack cheese or Mexican cheese blend
  • 1 whole wheat tortilla (8 inches), warmed
  1. 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).
  2. 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. Yield: 1 serving.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Omelet Tortilla Wrap in Healthy Cooking February/March 2010, p39

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anitamm User ID: 7158753 109714
Reviewed Mar. 29, 2014

"I also added salsa and sour cream. DELICIOUS!!"

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