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Ham and Egg Breakfast Wraps

Source of Recipe

From "In the Kitchen with David" by David Venable


Recipe Introduction

"How about a breakfast wrap with a little south-of-the-border zing? I even have two ways to serve it. You can either fill individual tortillas with eggs, ham, and cheese, or put out heaping bowls of all the fixings plus a platter of warmed tortillas so everyone can create their own. Either way, these wraps will keep your gang going all morning long."

List of Ingredients

â—¦ 1 tablespoon unsalted butter
â—¦ 1 clove garlic, minced
â—¦ 3 tablespoons chopped onion
â—¦ 3 tablespoons chopped red bell pepper
â—¦ Kosher salt and freshly ground black pepper
â—¦ 5 large eggs
â—¦ ¾ pound ham, diced
â—¦ 1 tablespoon chopped fresh dill
â—¦ 4 (10-inch) flour tortillas, warmed
â—¦ ½ cup (2 ounces) grated Cheddar
â—¦ Salsa (optional)


Recipe

Melt the butter in a nonstick skillet over medium heat. Add the garlic, onion, and bell pepper and sauté until the vegetables are starting to soften, 2 or 3 minutes. Season with salt and pepper to taste.

While the vegetables are cooking, beat the eggs in a medium bowl. Stir in the diced ham. Pour the egg mixture over the vegetables in the skillet and cook, stirring occasionally, until the eggs are softly set, 3 to 5 minutes. Top with the chopped dill.

Spoon one-quarter of the egg mixture down the center of each warm tortilla. Top with the Cheddar. Fold in the short sides of each tortilla and roll it up as you would a burrito. Serve, passing the salsa (if using) on the side.

Makes 4 servings