Greens and Bacon Omelet Wraps
slices turkey bacon
Nonstick cooking spray
cup sliced green onions (2)
cups coarsely chopped, stemmed fresh kale
eggs, lightly beaten
cup low-fat cottage cheese
teaspoon dried Italian seasoning, crushed
teaspoon freshly ground black pepper
10 inches low-fat, high-fiber whole grain flour tortillas, such as Mission® Carb Balance®, warmed
- Coat a large skillet with cooking spray. Cook bacon in skillet according to package directions. Remove from skillet. Cool and chop; set aside. Coat the same skillet again with cooking spray; heat skillet over medium heat. Add sweet pepper and green onions; cook about 2 minutes or until tender, stirring occasionally. Add kale; cook and stir for 2 to 3 minutes more or until kale begins to wilt.
- In a medium bowl combine eggs, egg whites, cottage cheese, Italian seasoning, black pepper, and chopped bacon. Pour egg mixture over vegetables in skillet. Cook over medium heat. As mixture sets, run a spatula around edges of skillet, lifting egg mixture so the uncooked portion flows underneath. Continue cooking and lifting edges just until egg mixture is set. Slide egg mixture from skillet 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.
Nutrition Facts(Greens and Bacon Omelet Wraps)
- Per serving:
- 216 kcal cal.,
- 9 g fat
- (2 g sat. fat,
- 2 g polyunsaturated fat,
- 3 g monounsatured fat),
- 192 mg chol.,
- 597 mg sodium,
- 24 g carb.,
- 13 g fiber,
- 4 g sugar,
- 22 g pro.
- Percent Daily Values are based on a 2,000 calorie diet