Denver Omelet Rollups
From otterpond 16 years ago
- 15 minutes to make
- Serves 6
Another in the Otterpond series of breakfast burritos. This comes from Easter dinner leftovers of HoneyBaked Ham. A great low-cal, cook ahead breakfast on the go type of recipe.
Ingredients
- 4 oz ham, diced shopping list
- 1 cup Eggbeaters (4 eggs) shopping list
- 1/4 cup Carnation Evaporated Milk shopping list
- salt and pepper to taste shopping list
- 5 tbsp salsa shopping list
- 4 oz sharp cheddar cheese, shredded shopping list
- 1/4 cup green pepper, diced shopping list
- 1/4 cup red pepper, diced shopping list
- 1/4 cup onion, diced shopping list
- 6 whole wheat tortillas shopping list
How to make it
- Spray 9" skillet with Pam and heat to medium - 5
- Saute onion, green and red peppers till slightely softened.
- Add ham to the veggies to heat up
- Whisk egg, milk, salt and pepper well.
- Pour egg mixture over top of veggies and reduce heat to - 3. This can cook as one big omelet which will make dividing it very simple.
- On each tortilla spoon 1 tbsp of salsa and spread evenly
- Distribute 1 oz each of the shredded cheddar cheese on each tortilla
- When eggs are firm, take off the heat and divide the mixture evenly putting a part on each tortilla.
- Roll the tortilla's up burrito style.
- I wrap these in a sheet of wax paper and take to the office for breakfast during the week. They heat up in the microwave on high for about a minute.
- Nutrition Info
- Servings 6
- Per Serving
- Calories 233.67
- Fat 11.38
- Carbs 18.77
- Protein 18.4
- Fiber 7.57
The Rating
Reviewed by 6 people-
you have my five
puddlewonderful
in Beverly Hills Adjacent loved it
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I feel hungry!Thanks for this delicious recipe.High 5 and a Beauty falg!
ambus
in Lahore loved it
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Mmmmm....these sound like a great breakfast/brunch alternative!
juels
in Clayton loved it
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