- Prep Time
- 10 mins
- Total Time
- 20 mins
- Serves
- 2
Ingredients
- 5
- eggs
- 3 tbsp
- milk
- 45 mL
- salt and pepper to taste
- generous pinch each paprika and cayenne pepper
- 1/2 cup
- finely diced ham
- 125 mL
- 1/4 cup
- finely diced green pepper
- 60 mL
- 1/4 cup
- finely diced onion
- 60 mL
- 1 tbsp
- butter
- 15 mL
- 2
- flour tortillas , warmed
- 10 in./25 cm
- 1/2 cup
- thinly sliced iceberg or leaf lettuce
- 125 mL
- tomato salsa, optional
Method
- Step 1
- In bowl, whisk together eggs, milk, salt, pepper, paprika and cayenne. Stir in ham, green pepper and onion. Meanwhile, melt butter in large non-stick skillet over medium heat.
- Step 2
- Add egg mixture to skillet. When it begins to set, gently move a heatproof spatula across bottom and sides of skillet to form large, soft curds. Continue cooking until the eggs are cooked, but still moist.
- Step 3
- Mound a "row" of egg mixture across centres of both tortillas. Sprinkle with lettuce. Fold over sides of each tortilla and roll each into a closed cylinder. Slice each wrap in half and serve, if desired, with salsa.
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