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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.
Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).
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