Burrito Omelette

This recipe combines two of everyone’s favourite foods, burritos and omelettes, for a flavourful snack.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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1 cup / 250 g	Egg Creations Whole Eggs Original or Egg Creations Fat Free Original, well shaken
1 large	whole wheat wrap
1/4 cup / 50 ml	salsa
1/4 cup / 50 ml	finely shredded romaine lettuce
1	green onion, finely sliced

Grease a 10-inch (25 cm) skillet with cooking spray and set over medium-high heat.
Pour eggs into skillet. Stir with a non-stick spatula to lightly scramble eggs. Cover and cook, without stirring, for 2 to 3 minutes or until set.
Slide omelette onto cutting board. Spread evenly with salsa, lettuce and green onions. Roll up, burrito style, slice into equal rounds and secure each round with a toothpick (if desired). Alternately, slice in half to serve with a side salad.

Omelette can be packed for lunch and served cold.
Boost nutrition by adding healthful toppings such as cooked, black beans, diced peppers, grated carrot or zucchini and/or chopped fresh cilantro.
You can easily make this recipe for four people. Just cook two separate omelettes and increase the amount of toppings.

This recipe was made with:

Real whole eggs, a touch of sea salt, and nothing more.

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For extra creamy scrambled eggs, gently stir in 1 tbsp/15 ml cold, cubed butter halfway through cooking.