Monday, September 26, 2011

Omelet Wraps

Ok, so I loooove these. They are easy. They are fresh. They are light. They look pretty. And they can be eaten for breakfast, lunch, or dinner. I've made them for my family and for a brunch with a lot of people and they were a HUGE hit.

Here is how I usually make them, but feel free to create your own!!

2 eggs (per omelet)
1/2 tsp chopped parsley, basil or cilantro (per omelet)
salt and ground black pepper
olive oil
Spread: pesto, yogurt, salsa, or hummus
salad greens
Filling: cooked grains, avocado, cheese, mushrooms, ham or turkey

1. Beat 2 eggs with 1/2 tsp herbs and season with salt and pepper. Heat 1 tsp oil in a large skillet over medium heat and add eggs, swirling pan to create a thin omelet like a crepe. Cook until just set, 2 to 3 min.
2. Run a spatula under the omelet and carefully slide out onto a cutting board. Repeat with remaining eggs and oil. Divide your choice of spread over omelets and cover with greens and fillings, roll and cut to serve.

And what makes them even better, is they are GLUTEN FREE!! (Except some cooked careful with those.) :)

Original recipe from

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