In a bowl, whisk together the Omelet Eggs, Milk, Salt, and Pepper until well combined.
In a separate skillet, cook the Chorizo over medium heat, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
Add the Diced Tomatoes, Kidney Beans, Chili Powder, and Cumin to the skillet with the Chorizo. Simmer for 5-7 minutes, stirring occasionally.
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 Cheddar and Monterey Jack 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 Avocado, if desired.
Ingredients
1
33Large Eggs
1 tbsp15 mLMilk
1/4 tsp1.25 mLSalt
1/8 tsp0.625 mLBlack Pepper
1 tbsp15 mLButter
4 oz113 gMexican Chorizo, removed from casing
1/2 cup120 gCanned Diced Tomatoes
1/4 cup60 gKidney Beans, drained and rinsed
1/4 tsp1.25 mLChili Powder
1/8 tsp0.625 mLCumin
1/8 cup15 gShredded Cheddar Cheese
1/8 cup15 gShredded Monterey Jack Cheese
11Large Whole Wheat Tortilla
1 tbsp15 mLSour Cream
1 tbsp15 mLDiced Avocado
Equipment
Non-stick skillet
Whisk
Bowl
Spatula
Second Skillet
Instructions
In a bowl, whisk together the Omelet Eggs, Milk, Salt, and Pepper until well combined.
In a separate skillet, cook the Chorizo over medium heat, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
Add the Diced Tomatoes, Kidney Beans, Chili Powder, and Cumin to the skillet with the Chorizo. Simmer for 5-7 minutes, stirring occasionally.
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 Cheddar and Monterey Jack 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 Avocado, if desired.
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