Omelet Wraps with Vegetables
This perfectly self-contained wrap sandwich can go anywhere. To make a meat-filled version, substitute four ounces of your favorite cold cut for the omelet.
- Yield: Makes 4
Source: Martha Stewart Living, September 2004
- 8 large eggs
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- 1 teaspoon unsalted butter
- 4 soft round sandwich wraps
- 1/4 cup mayonnaise
- 1 avocado, peeled and cut into 1-by-3-inch sticks
- 1 carrot, cut into 1-by-5-inch sticks
- 8 fresh basil leaves
Lightly whisk together eggs, salt, and pepper in a small bowl. Heat butter in a 12-inch nonstick skillet over medium heat. Add beaten eggs; cook, lifting up cooked egg with a spatula to let raw egg stream underneath. Cook until set, about 5 minutes. (If top is still runny, heat omelet in a 350 degree oven until set, about 5 minutes.)
Cut omelet into four strips. Spread each wrap with 1 tablespoon mayonnaise; divide omelet, avocado, carrot, and basil among wraps. Roll up wraps, folding in sides. Halve wraps; wrap in waxed paper. Refrigerate until ready to serve.