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Omelet Tortilla Wrap

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

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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 each: 322 calories, 12g fat (4g saturated fat), 229mg cholesterol, 701mg sodium, 26g carbohydrate (3g sugars, 3g fiber), 25g protein.

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