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Confetti Egg Wrap Yield: 12 servings |
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| INGREDIENTS | WEIGHT | MEASURE | ||||
| Fresh or frozen broccoli cuts | Approx. 10 oz. | 1-1/2 cups | ||||
| Eggs | 1 lb. 5 oz.* | 12 Large | ||||
| Onion salt | - | 1 tsp. | ||||
| Pepper | - | 1/2 tsp. | ||||
| Fully-cooked ham, diced | 12 oz. | 1-1/2 cups | ||||
| Canned diced green chilies | 6 oz. | 3/4 cup | ||||
| Cheddar cheese, shredded | 12 oz. | 3 cups | ||||
| Tortillas | - | 12 (6 in.) | ||||
| Salsa, if desired | - | 1-1/2 cups |
- DIRECTIONS
- » Cook broccoli to crisp-tender; drain and keep warm.
- » Beat together eggs, onion salt, and pepper. Scramble eggs in spray-coated pan over medium heat until eggs are soft.
- » Stir in broccoli, ham, chilies, and cheese. Continue cooking until eggs are firm throughout with no visible liquid egg remaining. Keep warm.
- » Portion 3/4 cup egg mixture into each tortilla; roll up cigar-style.
- » Serve each wrap with 2 tablespoons salsa, if desired. Serve immediately.
- *If using frozen or liquid whole egg product.