Omelettewrap 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.

BAKED OMELET

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch casserole dish and set aside.
• Beat together the eggs and milk. Add seasoning salt, ham, Cheddar cheese, Mozzarella cheese and minced onion. Pour into prepared casserole dish.
• Bake uncovered at 350 degrees F (175 degrees C) for 40 to 45 minutes.

SUPER FLUFFY OMELET RECIPE BY TASTY

Steps:

• Separate the egg whites and the egg yolks in two separate bowls. You'll only need 3 yolks, so discard the other 2 or reserve for another use.
• Whisk the egg yolks until they become homogenous and pale in color. Set aside.
• Transfer the egg whites to a large bowl and whisk until they triple in size and become white with medium peaks.
• Carefully fold the egg yolks into the egg whites until fully incorporated.
• Pour the egg mixture into a medium nonstick frying pan with a lid. Cook over medium-low heat until bottom of omelet has set, about 5 minutes.
• Lift up each side of the omelette and drop a tablespoon of butter underneath.
• Cover the pan and cook for another 5 minutes, or until the top of the omelet has set.
• Remove the lid and season the omelet with salt and pepper. Remove the pan from the heat.
• Fold the omelette onto a plate and sprinkle with chives.
• Enjoy!

23 BEST OMELETTES RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an omelette in 30 minutes or less!

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.