Better Homes & Gardens
Greens & Bacon Omelet Wraps
Adding cottage cheese to this omelet with greens and bacon provides protein for additional staying power.
Total cook time
- 2 slices turkey bacon,
- ⅓ cup chopped red bell pepper,
- ¼ cup sliced green onions,
- 2 cups coarsely chopped, stemmed fresh kale,
- 4 large eggs, lightly beaten,
- 2 large egg whites,
- ½ cup low-fat cottage cheese,
- ½ teaspoon dried Italian seasoning, crushed,
- ¼ teaspoon ground pepper,
- 4 10-inch low-fat, high-fiber whole-wheat tortillas,
Coat a large skillet with cooking spray. Add bacon; cook according to package directions. Remove from the pan; cool, chop and set aside. Coat the pan again with cooking spray; heat over medium heat. Add bell pepper and green onions; stirring occasionally, until tender, about 2 minutes. Add kale; cook and stir until it begins to wilt, 2 to 3 minutes.
In a medium bowl, combine eggs, egg whites, cottage cheese, Italian seasoning, pepper and the chopped bacon. Pour the egg mixture over the vegetables in the pan. Cook over medium heat. As the mixture sets, use a spatula to lift the edges so the uncooked portion flows underneath. Continue cooking and lifting the edges just until the egg is set. Slide the egg onto a cutting board; cut into quarters.
For each wrap, place one egg portion in the center of each tortilla. Fold in opposite sides; roll up. If desired, secure with wooden skewers.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.