In a bowl, whisk together the Omelet Eggs, Milk, Salt, and Pepper until well combined.
Heat the Butter in a non-stick skillet over medium heat.
Pour the egg mixture into the skillet and cook, lifting the edges to allow uncooked egg to flow underneath, until the omelet is mostly set but still slightly moist.
Spread the Chili evenly over one half of the omelet.
Sprinkle the Cheese over the Chili.
Fold the omelet in half, covering the Chili and Cheese.
Cook for another minute or two, until the Cheese is melted and the omelet is cooked through.
Warm the Wrap in a dry skillet or microwave until pliable.
Place the omelet in the center of the Wrap.
Fold the sides of the Wrap in, then roll it up tightly.
Serve immediately with Sour Cream and Green Onions, if desired.
Ingredients
1
22Large Eggs
1 tbsp15 mLMilk
1/4 tsp1.25 mLSalt
1/8 tsp0.625 mLBlack Pepper
1 tbsp15 mLButter
1/2 cup120 gCanned Chili with Beans
1/4 cup30 gShredded Cheddar Cheese
11Large Flour Tortilla
1 tbsp15 mLSour Cream
1 tbsp15 mLDiced Green Onions
Equipment
Non-stick skillet
Whisk
Bowl
Spatula
Instructions
In a bowl, whisk together the Omelet Eggs, Milk, Salt, and Pepper until well combined.
Heat the Butter in a non-stick skillet over medium heat.
Pour the egg mixture into the skillet and cook, lifting the edges to allow uncooked egg to flow underneath, until the omelet is mostly set but still slightly moist.
Spread the Chili evenly over one half of the omelet.
Sprinkle the Cheese over the Chili.
Fold the omelet in half, covering the Chili and Cheese.
Cook for another minute or two, until the Cheese is melted and the omelet is cooked through.
Warm the Wrap in a dry skillet or microwave until pliable.
Place the omelet in the center of the Wrap.
Fold the sides of the Wrap in, then roll it up tightly.
Serve immediately with Sour Cream and Green Onions, if desired.
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