Taste of Home
Super-Stuffed Omelet
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 2 servings.
Ken Leth of Aurora, Colorado tucks omelet ingredients into a tortilla wrap for a hearty breakfast dish.
Ingredients
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1/4 cup chopped fresh tomato
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2 large mushrooms, sliced
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2 tablespoons finely chopped green or sweet red pepper
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1 tablespoon diced onion
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3 large eggs
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1/4 cup 2% milk
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2 teaspoons minced fresh parsley
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1/2 teaspoon dried basil
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Pepper to taste
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4 spinach leaves
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2 slices cheddar cheese
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1 flour tortilla (10 inches)
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2 slices deli ham
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1 cup shredded cheddar cheese, divided
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Optional: Sour cream and salsa
Directions
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1.
In a 10-in. skillet coated with cooking spray, saute the tomato, mushrooms, green pepper and onion until tender; remove and set aside.
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2.
In a small bowl, whisk the eggs, milk, parsley, basil and pepper. Pour into skillet,; cook over medium heat. As the eggs set, lift edge, letting uncooked portion flow underneath. When eggs are set, top with spinach, cheese slices and tortilla.
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3.
Invert pan to flip omelet; return omelet to pan, tortilla side down. Place ham and sauteed vegetables on one side of omelet. Sprinkle with 3/4 cup shredded cheese; fold the omelet over filling. Cover and let stand for 1-1/2 minutes or until cheese is melted. Remove from the heat. Top with remaining shredded cheese. Serve with salsa and sour cream if desired.
Nutrition Facts
1 piece: 629 calories, 39g fat (20g saturated fat), 423mg cholesterol, 1063mg sodium, 29g carbohydrate (0 sugars, 3g fiber), 41g protein.
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