Southwestern Omelet Wrap
From EatingWell: The EatingWell Diabetes Cookbook (2005)
Folding a flat omelet in a whole-wheat wrapper makes a high-protein breakfast (or lunch) that is totable and fun. If you want to start the day with a hot egg breakfast, but don't want to fuss with cooking in the morning, you can make this wrap the night before. In the morning, just microwave and go.
- 1 large egg
- 1 large egg white
- 1/2 teaspoon hot sauce, such as
- Freshly ground pepper, to taste
- 1 tablespoon chopped scallions
- 1 tablespoon chopped fresh cilantro, or parsley (optional)
- 2 tablespoons prepared black bean dip
- 1 9-inch whole-wheat wrap, (see Ingredient note)
- 1 teaspoon canola oil
- 2 tablespoons grated pepper Jack or Cheddar cheese
- 1 tablespoon prepared green or red salsa, (optional)
- Set oven rack 6 inches from the heat source; preheat broiler. Stir eggs, hot sauce and pepper briskly with a fork in a medium bowl. Stir in scallions and cilantro (or parsley), if using.
- If black bean dip is cold, warm it in the microwave on High for 10 to 20 seconds. Place wrap between paper towels and warm in the microwave on High for about 10 seconds. Spread bean dip over the wrap, leaving a 1-inch border all around.
- Brush oil over a 10-inch nonstick skillet; heat over medium heat. Add the egg mixture and cook, lifting the edges with a heat-resistant rubber spatula so uncooked egg will flow underneath, until the bottom is light golden, 20 to 30 seconds. Place the skillet under the broiler and broil just until the top is set, 20 to 30 seconds. Immediately slide the omelet onto the wrap. Sprinkle with cheese. Fold the edges over the omelet on two sides, then roll the wrap up and around the omelet. Serve immediately, with salsa, if desired.
Tips & Notes
- Make Ahead Tip: Wrap in plastic and refrigerate, overnight. To reheat, remove plastic wrap and rewrap in paper towel. Microwave at High for 1 to 2 minutes.
- Ingredient Note: You can find wraps designed for wrap sandwiches in the deli section of large supermarkets. Cedar Foods (www.cedarfoods.com) makes a good whole-wheat one.
Per serving: 318 calories; 17 g fat (5 g sat, 5 g mono); 201 mg cholesterol; 24 g carbohydrates; 18 g protein; 2 g fiber; 678 mg sodium; 147 mg potassium.
Nutrition Bonus: Calcium (25% daily value), Vitamin A (15% dv).
Carbohydrate Servings: 1 1/2
Exchanges: 1 1/2 starch, 1 medium-fat meat, 1 high-fat meat, 1 fat (mono)
More From EatingWell
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
In the hot months of summer, cool down with a refreshing and...
Our nonalcoholic drink recipes, or “mocktails,” are festive...
Kick back and enjoy one of our delicious healthy summer punch...
During the busy workweek, these no-cook dinner recipes are...
Quinoa is a superfood that is packed with fiber and protein...
Fresh leeks are a delicious addition to many recipes. These...
Farmers’ markets and gardens are full of fresh and delicious...
Sardines (Pacific, wild-caught) are one of the healthiest...
- Main Ingredient
- Type of Dish
- Main dish, vegetarian
- Ease of Preparation
- Total Time
- 30 minutes or less
- The EatingWell Diabetes Cookbook (2005)