Dust off that crepe maker, because here is another way to use it. I was looking for a way to use up some eggs and this thin omelette wrap sprung to mind. These omelette wraps are really versatile and can be used for anything the requires a tortilla wrap. And they are a glutenfree and suitable for people on keto- or lowcarb diets too, or those who just fancy a different type of omelette. I later realised these are also referred to as an egg wrap.
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Ingredients for the omelette wrap
You can really use any filling you want for these wraps but I chose to make this one with avocado salsa and cheese for a light lunch. Or you could make a more indian inspired variation with spicy chickpeas, perhaps one with ham and cheese for a more basic sandwich version. How about one with fried chorizo, scallions and potatoes?
In the future I may actually show more variations of this one. We will start with the basic one for today.
- Eggs
- Avocado
- Scallions
- Tomato
- Grated mozzarella or cheddar cheese - or crumbled feta
- Hot sauce
- Coriander/cilantro or parsley
How to make an omelette wrap with avocado salsa
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1: Take 2 medium eggs. And set the crepe maker to the high setting. Add oil
2: Crack the eggs into a bowl and beat with a whisk or a fork until the mixture looks like that shown in the next step
3: Gently pour the the beaten eggs unto the center of the crepe maker
4: Add all the mixture
5: Next, carefully spread the mixture to the edges with the crepe tool.
6: Cook the omelette wrap for 1 minute on each side. Flip it with the wooden spatula tool
7: Add all the beaten eggs to the center of the crepe maker
9: Fold the bottom and top of the wrap and then the sides until you get a burrito as shown in step 9.
10: Serve and enjoy
📖 Recipe
Omelette wrap burrito with cheese and avocado
Equipment
- 1 crepe maker - nonstick
- 1 bowl
- 1 whisk or fork, but a whisk works best. If you use a fork it just takes longer to whisk it.
- 1 Chopping board
- 1 knife
Ingredients
Avocado salsa
- 1 avocado
- 2 scallions
- 5-10 jalapeno slices Or as many as you prefer
- 1 tomato
- 2 tablespoons chopped fresh coriander or parsley to garnish
Omelette wrap
- 2 medium eggs
- ¼ teaspoon salt
- 1 handful grated cheese - mozzarella, cheddar or feta basically whatever you have and fancy
- 1 teaspoon olive oil, or butter.
Instructions
Avocada salsa
- Step 1: Cut the avocado in halves, remove the stone. Remove move the peel so you get too halves without peel. You can also just scoop it out with a spoon. Chop the avocado on the chopping board. Squeeze half a lime over the chopped mixture. Chop to tomato and the scallions. Add salt to taste.
Omelette wrap
- Step 1: Heat the crepe maker on a high setting. Crack the 2 eggs into a bowl. Beat them together well until you get an even mix - light yellow.
- Step 2: At a bit a of oil to the crepe maker/frying pan. Pour the egg mixture out in the middle and spread with the crepe maker stick to get a big thin egg crepe. Let it fry for 1 minute or until the top surface is beginning ot look cooked. A few wet areas is fine. Flip it with a wooden spatula
- Step 3: Let it cook a little Flip it again as the first side of the omelette always has the nicest pattern from when it hits oil. Now add the cheese and let it melt - feta won´t melt that well or spread out as much as the other types of cheese. Transfer to a large plate
- Step 4: Add the avocado mixture, jalapenos, hot sauce and coriander to the middle. Fold it like a burrito.
- Step 5: Cut in halves and serve
Variations of the omelette wrap
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish
- Indian - Make a version with chickpea curry, spicy potatos, or curried cauliflower, raita
- Frittata style: Make version with garlic fried potatoes, chorizo, fried onions
I will be posting more about these in a later update, but feel free to experiment
Equipment
This omelette wrap does require a crepe maker for optimal results, and I intended it for those looking for more ways to use theirs (myself included). Usually these come with the tools to spread the batter and the wooden spatula. However, if you don´t have one, you can still make it on a large non-stick pan, though depending on the pan size you may have to try with just 1 egg first, or just make 2 smaller burritos. Frying pans are not nearly as big and you may have to experiment with a spreading tool.
Storage
Personally, I think this is best eaten fresh, but you could make the omelette ahead and keep it in the fridge for later use within 3 days and fill it when you need it. The omelette can also be reheated but without the avocado filling. The avocado salsa will keep until the next day in the fridge, so could be made ahead. Avocado has a tendency to go brown, so add slightly more lime/lemon juice and cover it well.
FAQ
Related
Looking for other recipes like this? Try these:
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat or eggs
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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