Breakfast Wrap with Omelet and Avocado
vxdaA great idea for breakfast or lunch! Simple to prepare and the ingredients are readily available. Just fry an omelet (using 2 eggs for 1 serving), arrange it on a tortilla with added vegetables (avocado, but blanched spinach is also possible).
Ingredients
- 1 pcs mexican tortilla
- 2 pcs eggs
- 4 tbsp milk
- 2 pcs cheddar cheese
- ½ pcs avocado
- butter
- paprika
- chives
- red onion
- iceberg lettuce
- arugula
- sriracha sauce
- 1 tbsp spicy ketchup
- 2 tbsp mayonnaise
Instructions
- 1
Chop the vegetables, peel the avocado and slice it thinly.
- 2
Crack the eggs into a deep plate, add the milk and a pinch of salt. Whisk the egg mixture with a fork, aerating it at the same time.
- 3
Heat a medium-sized skillet and melt the butter. Pour in the egg mixture and cook for half a minute until the eggs begin to set. Then, use a spatula to move the setting egg mixture, allowing the uncooked egg mixture to flow into its place, rotating the pan.
- 4
When the bottom is set and only the top is still slightly moist, roll the omelet into a roll, place the cheese on top, cover with a lid, and reduce the heat to low. Leave the omelet like that for a minute until the cheese melts. Remove the lid from the pan.
- 5
Place the cheese omelet on a tortilla, sprinkle with chives and extras, arrange the avocado. Season with salt and pepper, you can also sprinkle with hot Sriracha sauce.
- 6
Arrange the tortilla in front of you so that the omelet lies vertically towards you. First, fold the top piece of the tortilla, then the sides, and finally the bottom part. Place on a skillet with butter and brown on both sides.
- 7
Transfer to a board, cut in half, and serve with sauce (mayonnaise mixed with ketchup).