Breakfast Omelet Tortilla

 

We have had a really snowy week here in the Valley. The roads have been really impassable, so I have not been able to get out to the shops to get in any groceries.  I am really lucky that I always keep in a healthy store cupboard of basic ingredients.

I think I could probably pull together a meal very quickly without a lot of effort.  

Today I decided to make myself some eggs for breakfast. I also had a few bits and bobs which needed using up. Some baby plum tomatoes, a few limp spring onions, a slice of deli ham and a portion of a green pepper.

I also had some lovely farm eggs and flour tortillas left from earlier this week that I wanted to use up.

 

I decided to make myself a Tortilla Omelet.  I had seen a video on Pinterest.  It looked really simple to do. I decided to expand upon it.  The original one used a whole slice of ham and some cheese.

I added some chopped peppers, onions and tomatoes, which I kept really small for ease of rolling.  This was hearty and very filling.  It would make a fabulous breakfast for two, especially if you added some hashbrowns on the side.

It would also make a great portable breakfast that you could make for those times when you are on the go.  You could use a smaller tortilla and pan and make it into two lots, one for each person.

Quick and easy to make. Totally adaptable. Delicious. You can't ask for much more than that!

 

WHAT YOU NEED TO MAKE BREAKFAST OMELET TORTILLA

Just a few simple ingredients that are totally adaptable to your own taste and with whatever you have in the house to use!

• 2 spring onions, trimmed, washed and finely chopped
• 3 TBS finely chopped peppers
• 3 TBS finely chopped tomatoes
• 3 TBS finely chopped ham
• salt and black pepper
• 2 large eggs
• 1 large flour tortilla
• 1/2 cup (60g) grated strong cheddar cheese
• butter to grease the skillet

 

You don't have to use spring onions, but I do like their milder flavor and the color that they add. Red onions would also be nice.

You can use a mix of colored peppers if you wish. I only happened to have a green pepper in the house.

My tomatoes were baby plum tomatoes.  I cut them into quarters and then into eighths. This was about the right size. Not a fan of tomatoes?  Leave them out!

I used ham as that is what I had, but you could use sausage, hotdogs, bacon, salami, etc. or even leave out the meat altogether!

You could add olives, or hot peppers, mushrooms, pickled jalapenos, green chilies, etc.  Whatever you enjoy just so long as it is chopped small.

My tortilla was 12 inches in diameter. This worked very well. Mine was a white flour tortilla, but whole wheat or grainy would also work.

I used grated strong cheddar cheese, but you could use any other good melting cheese that you have on hand or that you enjoy. Swiss would be very nice as would gouda or Jack cheese. Pepper Jack if you like it spicy!

 

HOW TO MAKE BREAKFAST OMELET TORTILLA

This is really not hard at all.  Just follow the photographs if in doubt. 

Prepare all of your vegetables. You can use what I have suggested or add your own tasty combination. I used what I had in the house. Chop them into 1/4-inch dice.

Place into a bowl.

Finely chop your ham. You don't need to use ham. You can use salami, bacon, etc. or leave out the meat altogether. Place into a bowl with the veggies and give it all a good stir together.

Add the eggs to the bowl and beat everything together with a fork. Set aside.

 

Heat a large non-stick skillet over medium high heat. Butter lightly.

Pour in the egg mixture. Immediately place the tortilla on top, covering the eggs.

Cook over medium high heat until the eggs have completely set. Carefully turn over with a large flexible spatula so that the eggs are on top and the tortilla is on the bottom.

Season the eggs as desired with salt and black pepper.

Sprinkle the grated cheese over top, concentrating most of it in the center. Using your spatula, bring one side up over the middle of the omelet.

Repeat with the other side and slide out onto a place. Cut in half on the diagonal to serve.

 

I was very pleased with how simple and easy this omelet was to make. It went together very quickly and was really delicious when it was done.  No need for toast, this is an all-in-one breakfast, lunch or light supper!  It would also make a great portable breakfast on the go!

You could totally adapt this to whatever omelet fillings you enjoy and whatever you have to hand. Use your taste and your imagination to cater it to your own individual tastes!

 

Eggs make a great breakfast, lunch or dinner.  I often make myself some eggs when I am in a hurry or feeling uninspired, or even lazy.  They are totally nutritious and quite adaptable!  Here are a few other ways I enjoy preparing them!

BAKED FRENCH EGGS - The French know what they are doing when it comes to eggs. These are very simple to make and delicious. Simple ingredients put together in the easiest way with the most delicious results!  Good farm fresh eggs. Cream. Cheese. Seasoning.  Some crisp toast points for dipping into those glorious yolks.

SCRAMBLED EGGS WITH CHEESE AND CHIVES -  Again, simple ingredients put together in a really delicious way.  Even leaving out the cheese and the chives you will still have some delicious eggs.  This is how you scramble eggs with perfection.  A well scrambled egg . . . with soft and moist, folded curds . . . along with some hot buttered toast, is bliss . . . pure and utter bliss.

Yield: Two servings

Author: Marie Rayner

Breakfast Omelet Tortilla

Prep time: 8 MinCook time: 8 MinTotal time: 16 Min

This is a quick and easy breakfast wrap that uses only a few ingredients. Perfectly adaptable to whatever you have in your larder. My suggestions for fillings are only that. Suggestions. It's delicious! If you are a hearty eater this may only serve one person.

Ingredients

You will need:

• 2 spring onions, trimmed, washed and finely chopped
• 3 TBS finely chopped peppers
• 3 TBS finely chopped tomatoes
• 3 TBS finely chopped ham
• salt and black pepper
• 2 large eggs
• 1 large flour tortilla
• 1/2 cup (60g) grated strong cheddar cheese
• butter to grease the skillet

Instructions

1. Prepare all of your vegetables. You can use what I have suggested or add your own tasty combination. I used what I had in the house. Chop them into 1/4-inch dice.
2. Place into a bowl.
3. Finely chop your ham. You don't need to use ham. You can use salami, bacon, etc. or leave out the meat altogether. Place into a bowl with the veggies and give it all a good stir together.
4. Add the eggs to the bowl and beat everything together with a fork. Set aside.
5. Heat a large non-stick skillet over medium high heat. Butter lightly.
6. Pour in the egg mixture. Immediately place the tortilla on top, covering the eggs.
7. Cook over medium high heat until the eggs have completely set. Carefully turn over with a large flexible spatula so that the eggs are on top and the tortilla is on the bottom.
8. Season the eggs as desired with salt and black pepper.
9. Sprinkle the grated cheese over top, concentrating most of it in the center. Using your spatula, bring one side up over the middle of the omelet.
10. Repeat with the other side and slide out onto a place. Cut in half on the diagonal to serve.

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