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Tex Mex Omelette Wrap

Serves 1

Recipe by Howard Helmer

Ingredients:
1 burrito size flour tortilla (the size of the omelette pan)

For the omelette:
2 x Grade 6 or 7 eggs
2 Tbsp water
1 Tbsp butter, oil or margarine

For the filling:
1/2 cup diced red and green peppers, combined
1/4 cup diced red onion
1/2 cup diced pre-cooked bacon, chicken, shrimp and/or ham
Guacamole and sour cream for garnish

Method:
Heat an omelette pan, add the tortilla to the hot pan and cook for about 15 seconds on each side.
Place the tortilla on a serving plate.

Beat eggs and water together in a small bowl until blended and season with salt and pepper to taste. In the same omelette pan, heat butter, oil or margarine until it sizzles - but NOT smoking. Pour egg mixture into pan.
Now Dig a Hole and Fill It - With an inverted spatula pull cooked portions of egg from the perimeter of the pan to the centre so any uncooked egg can reach the hot pan surface, tilting the pan and moving it as necessary. Continue until the egg is set and will not flow, but is still moist on top.
Sprinkle all of the filling around the top of the omelette. Holding the plate with the tortilla in one hand and the omelette pan in the other, slide the omelette on top of the tortilla.
Roll the tortilla (don’t do it too tightly).

To Serve: Slice the rolled tortilla in half. Place one half horizontally on the plate and lean the other half upright against it. Garnish with some guacamole and sour cream.

Nutrition Per Serve Energy (KJ) 1877 Protein 30g Carbohydrate 26g Fat - Total 25g - Saturated 12g Sodium 1047mg