Friday, September 9, 2011

Omelet Wrap

Breakfast can sometimes feel very repetitive. Eggs, yogurt, toast, repeat. Every so often I get into a "let's-mix-things-up-a-bit" kick where I try to present breakfast with a little bit of flair. Last week I shared how I did that with peaches and yogurt and the homemade yogurt parfaits. Today, I wanted to share the omelet wrap. This recipe is not anything too fancy, although it is pretty egg-ordinary in our house! Okay, there is a reason I write recipes and not stand up comedy.



Omelet Wrap
1 individual omelet
2 pasture raised eggs or free range eggs
1 tablespoon of milk (optional)
pinch of salt

Whisk above ingredients together in a bowl. If you want to add any additional trimmings to your omelet, now is the time. For ideas see below!

Ideas to add to omelet:
chopped pepper (red, green, orange, yellow, jalapeno, etc.)
diced ham
chopped onions
finely chopped broccoli
chopped spinach or kale
chopped leeks
etc.

Pour egg batter into a preheated pan over medium heat. Cook eggs for 3-5 minutes, giving the pan a good shake every thirty seconds or so to make sure that all the egg cooks.

When the eggs are just about cooked, sprinkle on some cheese (optional).

Once the cheese has melted, slip the eggs out of the pan and on to your wrap. That simple. Roll it up, throw in any additional flavours that you'd like. I added some chopped up bacon instead of serving it on the side and sprinkled the omelet with a little bit of cayenne pepper.

egg and cheese omelet with chopped bacon on a whole wheat wrap


Make a sandwich out of the omelet wrap by adding your vegetables. The possibilities are endless. I really like the idea of serving the omelet in a wrap, keeps everything tidy and simple. No utensils necessary. Looks a bit different than the traditional eggs and toast too.

How do you like your eggs?

Bon Appetit!
Chef Momma


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