Saturday, December 11, 2010
Mexican Omelet Wraps
4 large egg whites
1/4 cup water
1/2 tsp salt
1/4 tsp pepper
4 10-inch tortillas
1 tbsp canola oil
1 cup chopped onion
1 green bell pepper, chopped
1 red bell pepper, chopped
1/8 tsp chipotle chili powder
1/2 tsp cumin
1/2 cup shredded low-fat cheddar
Fat free Greek yogurt
Mix eggs, egg whites, water, salt and pepper in a small bowl. Mix with a fork. Heat the tortillas according to the package directions.
Heat the oil in a 10 inch non-stick skillet over medium high heat. Add the onion, red and green peppers, chipotle chili powder and cumin and cook, stirring occasionally for 4-5 minutes or until softened. Transfer to a bowl and cover.
Pour 1/2 cup of the egg mixture into the hot skillet and swirl it around to evenly cover the surface. Let it cook until the edges are slightly browned, then slide it onto a tortilla. Repeat until all the egg is gone.
Place a tortilla and omelet stack flat on your work surface and spoon 1/4 of the veggie mixture into a strip down the center. Top with 2 tbsp cheese, then roll the omelet wrap and place it seam-side down on a plate. Repeat.
Serve with salsa and fat-free Greek yogurt. Makes 4 servings.
I got this recipe years ago from Muscle & Fitness Hers - it has become one of my favorites!