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Super-Stuffed Omelet Recipe

Super-Stuffed Omelet Recipe

Ken Leth of Aurora, Colorado tucks omelet ingredients into a tortilla wrap for a hearty breakfast dish.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:2 servings

Ingredients

  • 1/4 cup chopped fresh tomato
  • 2 large mushrooms, sliced
  • 2 tablespoons finely chopped green or sweet red pepper
  • 1 tablespoon diced onion
  • 3 eggs
  • 1/4 cup 2% milk
  • 2 teaspoons minced fresh parsley
  • 1/2 teaspoon dried basil
  • Pepper to taste
  • 4 spinach leaves
  • 2 slices cheddar cheese
  • 1 flour tortilla (10 inches)
  • 2 slices deli ham
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • Sour cream and salsa, optional

Directions

  • 1. In a 10-in. nonstick skillet, coated with cooking spray, saute the tomato, mushrooms, green pepper and onion until tender; remove and set aside.
  • 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 edges, letting uncooked portion flow underneath. When eggs are set, top with spinach, cheese slices and tortilla.
  • 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. Yield: 2 servings.

Nutritional Facts

1/2 omelet equals 629 calories, 39 g fat (20 g saturated fat), 423 mg cholesterol, 1,063 mg sodium, 29 g carbohydrate, 3 g fiber, 41 g protein.

Wine Pairings

Sparkling Wine

Enjoy this recipe with a sparkling wine.