Tortilla Omelet Wrap Recipes

Steps:

• In a small bowl, whisk the first five ingredients until blended. Place a small nonstick skillet coated with cooking spray over medium heat; add asparagus. Cook and stir 3-4 minutes or until crisp-tender. Remove from pan., In same skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon green onion and asparagus on one side. Fold omelet in half; serve in tortilla.

Steps:

• Combine the eggs with a pinch of salt and several grinds of pepper in a small bowl and whisk to combine.
• Melt the butter in a medium nonstick skillet over medium heat. Pour in the egg mixture and swirl the skillet to coat the bottom. Working quickly, dip the tortilla in the eggs, then flip it over and place it back in the skillet (both sides should be coated in egg). Season with another pinch of salt.
• Continue to cook the eggs until they are completely set on the bottom, 1 to 2 minutes. Slide a large rubber or silicone spatula under the tortilla and flip the whole tortilla and egg over in one single motion. Scatter the spinach on the half of the tortilla that's closest to you, then top with the cheese and finally the ham. Continue to cook until the bottom is golden brown, about 1 minute more. Remove from the heat and slide onto a plate.
• Starting with the side that has all the filling, start rolling the tortilla into a tight wrap or burrito. Keep the seam side facing downward so the wrap stays closed. Cut in half crosswise and serve.

Steps:

• Whip eggs, liquid and seasonings.
• Warm tortillas in skillet; set aside.
• Melt butter in a 10" non-stick skillet coated with cooking spray over high heat.
• Heat until bubbly.
• Pour in egg mixture.
• Pull eggs toward the center from each side.
• Remove from heat when eggs no longer run but are still quite moist.
• Top with filling ingredients, sprinkling them over entire omelet.
• Slide omlet onto warmed tortilla.
• to roll, first fold bottom edge of tortilla up 1", then fold sides in 1".
• Begin rolling, ending seam side down.
• Let rest for 1 minute, then cut omelet in half.
• Cut and serve with salsa or avocado-tomato relish.
• Note: To make avocado-tomato relish, combine diced avocados& tomatoes with fresh lime juice.
• Makes 1 omlet.

Steps:

• Whip eggs, half and half, salt and pepper to taste.
• Warm tortilla in skillet and set aside.
• Melt butter in a 10" non-stick skillet that has been coated with cooking spray and heat until bubbly.
• Pour in egg mixture and pull eggs toward the center from all sides.
• Remove from heat when the eggs are still moist, but no longer run.
• Top with remaining ingredients, being sure to sprinkle over entire omelet.
• Slide omelet onto the warmed tortilla and roll up bottom edge, then fold in sides about 1" and continue rolling until completely rolled.
• Lay in plate seam side down.
• Let rest for a couple of minutes and cut in half.
• Serve with favorite salsa or relish.