Spanish Wrap

8 eggs
4 tbsp cold water
¼ cup thin cream or milk
Salt & pepper to taste
30 grams butter
2 tbsp Wellyboot Extra Virgin Olive Oil
½ cup tasty grated cheddar
250gm Bacon Chopped
½ Onion Finely Sliced
1 Red Capsicum finely chopped
I pkt Mission ‘Original’ Wraps ( 8 in pack)

Crack eggs into bowl; add water and cream and a little salt and pepper. Whisk lightly with a fork until well combined. Melt butter with olive oil in a non-stick fry pan until foaming, sauté onion, bacon and capsicum set aside make individual omelettes. Spoon small amount of mixture into your clean pan. Pour in enough egg mixture to allow you to make a thin omelette. As the egg sets around the edge, tilt the pan to allow raw egg to run underneath. Continue in this fashion until most of the egg is set. Sprinkle cheese over omelette. Place Mission Wrap on top of omelette allowing to cook for a few moments as cheese will help wrap to stick. Using a plate or tray place over pan, Turn pan over so omelet is upside with wrap on bottom. Roll Wrap and cut in half and serve while hot.

Serves: Makes 8 thin omelettes.

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