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Southwest Breakfast Wrap


4 eggs
2 tablespoons sour cream
cup sliced green onions
1 (10-inch) flour tortilla
1 teaspoon vegetable oil
2 slices bacon
cup (2 ounces) shredded Cheddar cheese
3 tablespoons chunky salsa


Serves: 2


Whisk together the eggs, sour cream and green onions in a bowl. Heat the tortilla in a large nonstick skillet over medium-high heat for 2 minutes or until hot, turning once. Remove to a plate and cover to keep warm. Heat the oil in the skillet over medium heat. Cook the bacon in the hot oil for 3 minutes or until cooked through. Remove the bacon to a small dish with a slotted spoon. Crumble the bacon. Pour the egg mixture into the skillet. Cook the eggs, lifting the edge to let the uncooked egg run underneath. Turn the omelet once the eggs are completely set. Sprinkle with the bacon and cheese. Remove from the heat. Spread the salsa on the tortilla. Place the omelet on the prepared tortilla. Roll to enclose the filling. Cut into halves.

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