The Washington Post

Tortilla Egg Wraps

Tortilla Egg Wraps 6.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Weeknight Vegetarian Nov 1, 2020

These are like omelet sandwiches: A thin layer of egg glues itself to each flour tortilla in the skillet, making them easy to roll, delicious and portable. They’re best made one at a time, but you’ll get the assembly-line rhythm quickly. They freeze well and make an excellent breakfast or lunch on the go and at dinnertime pair well with a crisp salad or slaw.

Storage Notes: The wraps may be refrigerated for up to 1 week or wrapped tightly in plastic wrap and foil and frozen for up to 3 months. Defrost in the refrigerator overnight before eating at room temperature.


Servings:
6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

Ingredients
  • 6 large eggs
  • 1 tablespoon dried parsley or oregano, or 3 tablespoons fresh
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 (8-inch) flour tortillas
  • 1/4 cup sun-dried tomato paste (may substitute harissa paste if you want things spicy or double-concentrate tomato paste if you don’t, or make your own; see NOTE)
  • 6 teaspoons vegetable oil, divided
  • 2/3 cup sliced black or kalamata olives
  • 4 ounces button mushrooms, thinly sliced

Directions

In a medium bowl, whisk the eggs with the parsley, garlic, salt and pepper until smooth.

Spread the tortillas on one side with the tomato paste.

In a small (8- or 9-inch) nonstick frying pan over medium heat, heat 1 teaspoon of the oil until shimmering. Set the olives and mushrooms in separate bowls near the stove. Pour 3 tablespoons of the egg mixture into the pan; the eggs should sizzle. Scatter a few olive and mushroom slices over the eggs.

Take a tortilla and put it on top of the egg, tomato paste side down. Press with your hand or spatula to help distribute the egg under the tortilla. Cook for about 30 seconds, until the egg has glued itself to the tortilla, then flip the whole thing over and cook on the other side just enough to crisp and lightly brown the tortilla, about 1 minute.

Slide the tortilla onto a plate, egg side up, and when it is just cool enough to handle, roll the tortilla up with the egg inside.

Return the skillet to the heat and repeat until you have made and rolled all six wraps. Serve warm.

NOTE: To make your own sun-dried tomato paste, drain 1/3 cup sun-dried tomatoes packed in oil and puree them until smooth.

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Recipe Source

Adapted from “Time to Eat” by Nadiya Hussain (Clarkson Potter, 2020).

Tested by Joe Yonan.

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Nutritional Facts

Calories per serving: 321


% Daily Values*

Total Fat: 18g 28%

Saturated Fat: 3g 15%

Cholesterol: 186mg 62%

Sodium: 740mg 31%

Total Carbohydrates: 29g 10%

Dietary Fiber: 2g 8%

Sugar: 2g

Protein: 11g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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