Best 5 Omelette Wrap Recipes

OMELET TORTILLA WRAP

Steps:

• 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.

SPINACH OMELETTE CHAPATI WRAPS

Steps:

• Heat a little of the oil in a non-stick frying pan measuring about 20cm. Add a quarter of the spring onions and gently cook for 2-3 mins. Add ¼ tsp of the garam masala and cook for 30 secs.
• Swirl in a quarter of the beaten egg, tipping the pan to cover the base, and cook for 1 min until the base is golden. Sprinkle a quarter of the cheese, ham and spinach over the top, cover with a lid and cook for 1 min more until the spinach is just wilted and the cheese has melted.
• Meanwhile, heat a chapati either in the microwave for 30 secs or in a dry frying pan. Tip the omelette out of the pan on top of the chapati, roll up and serve warm. Repeat with the remaining ingredients to make 3 more omelette wraps.

ASPARAGUS OMELET TORTILLA WRAP

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.

OMELETTE WRAP

Steps:

• Spray medium frying pan with cooking oil spray, cook half the eggs over medium heat, swirling the pan to a make a thin omelette.
• Remove from the pan; cool on baking paper covered wire rack.
• Repeat with remaining eggs.
• Combine mayonnaise, dill and lemon juice in a small bowl.
• Spread each omelette with half of the mayonnaise mixture; top each with half the watercress, salmon and cucumber.
• Roll omelette to enclose filling and serve.

TORTILLA OMELET WRAP

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.