Southwestern Breakfast Omelet Wrap

Pin It

Think ahead – the night before, that is! Make this delicious, high protein, breakfast wrap ahead of time. Vary the ingredients and be creative. You can even use leftovers from the previous night’s dinner (cubed leftover baked potatoes work great).

1-9-inch tortilla (whole wheat, spinach, or sundried tomato)
1 Tbsp. warm refried beans or bean dip
2 Egg-Land’s Best eggs
1 Tbsp. hot sauce
Salt and pepper, to taste
1 Tbsp. chopped green onions
1 Tbsp. chopped cilantro
1 tsp. Country Cream butter
2-3 Tbsp.any variety of shredded Tillamook Cheese

Optional Ingredients:
1 tablespoon canned, rinsed pinto beans
1 tablespoon prepared green or red salsa
sliced olives
chopped cilantro
cubed baked potato
left-over rice or vegetables
any meat
Let your imagination guide you.

Set oven rack six inches from the heat source; preheat broiler. Place tortilla wrap between paper towels and warm for about 10 seconds in the microwave Spread warm refried beans or bean dip onto the tortilla and spread to coat in a thin layer, leaving a 1-inch border without any beans.

Stir eggs, hot sauce, salt, and pepper briskly with a fork in a medium bowl. Stir in green onions, cilantro, and any other additional ingredients you desire. Melt butter over medium heat, in a 10-inch nonstick, oven safe skillet. Brush melted butter, to evenly coat the pan’s surface. Add the egg mixture and cook, lifting the edges of the omelet with a heat resistant spatula, so the uncooked egg flows underneath.

Continue until the bottom of the omelet is light golden. Place the skillet under the broiler and broil until the top of the omelet is set, about 20 to 30 seconds. Slide the omelet onto the bean coated tortilla. Sprinkle with cheese, and any other additional ingredients you desire. Fold the edges over the omelet on two sides, then roll the wrap up and around the omelet.

The wrap can be served immediately or wrapped in plastic and refrigerated overnight. In the morning, just warm in the microwave on high for 1-2 minutes, and take with you when you leave.

Recipe inspired by
MOOO News, August 2011