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April 2007 Issue
Breakfast Sandwiches: Part 2
by Ronda L. Halpin
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Wrap sandwiches have become hot for lunch. However, this month, we are singing the praises of the wrap sandwich for breakfast. What's more, we're looking at how they can be quick to make, clean to carry and delicious to enjoy. If you want to round out a breakfast, carry some fresh fruit like grapes and maybe a cup of yogurt.

What makes this wrap particularly creative and fun is combine an 8-inch flour tortilla with an omelet made in an 8-inch skillet. The result is a filling that's evenly distributed across a sandwich ... lots of great flavor in each bite. The light cream cheese does a great job of holding everything together. If you are feeling adventurous, try some of the flavored cream cheese spreads that are available instead.

While this is a highly portable breakfast, it's equally at home on a plate at the breakfast table. You might want to skip the waxed paper, which makes it easy to carry, in that case. However and wherever you enjoy it, I hope this fun breakfast sandwich will make you smile and encourage you to start your day right!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at .


Omelet Wraps

  • 2 eggs
  • 1/3 c. evaporated skim milk
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 shallot, finely diced
  • 1 clove garlic, finely minced
  • 2 T. chopped chives
  • Cooking spray
  • 1 oz. grated sharp or strongly flavored cheese
  • 1 8-inch flour tortilla
  • 2 T. light cream cheese
In a small bowl, whisk together the eggs, milk, salt, pepper, shallot, garlic and chives. Spray an 8-inch nonstick skillet with cooking spray and heat over medium heat. Pour the egg mixture into the pan and cook gently for 2 minutes. Sprinkle with the cheese and then, using a spatula, carefully flip the egg and cook for an additional minute on the other side.

Meanwhile, microwave the flour tortilla for 20 seconds and then spread the cream cheese over the warm tortilla. Slide the omelet onto the tortilla and tightly wrap, pinwheel-style, and place in waxed paper. Serve immediately.

  • Yields: 1 serving
  • Preparation Time: 15 minutes

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