- Prep Time:
- Cook Time:
- Difficulty:
easy
- Serves:
2
Tortilla Omelette
Description
Make it an "om" morning with tortilla omlette from Bonshaw Breezes Bed and Breakfast in Bonshaw, Prince Edward Island, Canada; a BnBFinder listed inn.
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add to shopping list Ingredients
1/4 cup chopped fresh tomato 2 large mushrooms, sliced
2 tablespoons finely chopped green or sweet red pepper
1 tablespoon diced onion
3 eggs
1/4 cup 2% milk
2 teaspoons minced fresh parsley
1/2 teaspoon dried basil
pepper to taste
4 fresh spinach leaves
2 slices cheddar cheese
1 flour tortilla (10 inches)
2 slices deli ham
1 cup (4 ounces) shredded cheddar cheese, divided
Preparation
In a 10-in. nonstick skillet, coated with nonstick cooking spray, saute the
tomato, mushrooms, green pepper and onion until tender; remove and set aside.
In a small mixing bowl, beat the eggs, milk, parsley, basil and pepper. Pour
into skillet,; cook over medium heat. As the eggs set, lift edges, letting
uncooked portion flow underneath. When eggs are set, top with spinach, cheese
slices and tortilla. Invert pan to flip omelet; return omelet to pan,
tortilla side down. Place ham and sauteed vegetables on one side of omelet.
Sprinkle with 3/4 cup shredded cheese; fold the omelet over filling. Cover and
let stand for 1-1/2 minutes or until cheese is melted. Remove from the heat.
Top with remaining shredded cheese. Serve with salsa and sour cream if desired.
