greek omelet wrap

By pdav

Ingredients

• 2 large eggs
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons crumbled feta cheese
• 1 canned water-packed artichoke heart, chopped (1 ounce)
• 1 cup baby spinach, washed but not dried
• 1 2-ounce jar roasted red pepper slices
• 1 7 1/2-inch whole wheat tortilla

Details

Servings 1

Preparation

Step 1

1. Combine the eggs with 1 tablespoon water and beat lightly with a fork. Stir in the salt, black pepper, feta and artichoke.

2. Heat an 8 or 9 inch nonstick skillet over medium-high heat. Add the egg mixture, and cook, stirring occasionally to allow the uncooked egg on the top level to seep down to the pan surface. Cook until the edges are lightly browned and the top is set. Slide out of the pan onto a warm plate.

3. Cook the spinach in the pan until it is bright green and just wilted, 30 seconds to 1 minute.

4. Place the tortilla directly on a lit stove burner, and warm, turning once, until light brown bubbles begin to appear on the surface. Place the tortilla on a plate and top with the egg. Place the pepper strips in a single layer over the egg, then top with the spinach. Roll the tortilla; cut in half on an angle and serve immediately.

more magazine september 2008