Omelet Wraps With Vegetables Recipe

Ingredients

8 large eggs 

1/2 teaspoon coarse salt 

1/4 teaspoon freshly ground pepper 

1 teaspoon unsalted butter 

4 soft round sandwich wraps 

1/4 cup mayonnaise 

1 avocado, peeled and cut into 1-by-3-inch sticks 

1 carrot, cut into 1-by-5-inch sticks 

8 fresh basil leaves 

Preparation

Lightly whisk together eggs, salt, and pepper in a small bowl. Heat butter in a 12-inch nonstick skillet over medium heat. Add beaten eggs; cook, lifting up cooked egg with a spatula to let raw egg stream underneath. Cook until set, about 5 minutes. (If top is still runny, heat omelet in a 350 degree oven until set, about 5 minutes.)

Cut omelet into four strips. Spread each wrap with 1 tablespoon mayonnaise; divide omelet, avocado, carrot, and basil among wraps. Roll up wraps, folding in sides. Halve wraps; wrap in waxed paper. Refrigerate until ready to serve.