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SWEET-CHIPOTLE OMELETTE WRAP
Ever since I was a really small child, back when my Mom and Nan started letting me use the stove (under supervision, of course!) my Nan taught me how to make omelettes. I've never mastered the art of flipping it when it's full, and have since discovered that you really don't have to. That said, I call this one an Omelette Wrap only because it sounds better, but it's really more of a scrambled egg wrap. The big difference - make Omelettes with water, scrambled eggs with milk. But in this case, we're using milk and it'll turn out great. Trust me on this, I know the ingredients make it sound weird but I've been working at a "signature" breakfast recipe for a while and I finally nailed it with this sweet egg wrap that will leave your mouth burning in a good way. Tastes great with a side of cubed potatoes baked with salt, cracked pepper, and chili powder.

Crack the two eggs in a bowl, add the milk and chipotle, and whisk until incorporated. Add 1 tsp of butter to a pan and bring up to a high heat. Once the butter begins to brown turn the heat down to middle and add the egg mixture. As it cooks move a rubber spatula along the outer edge, turning the egg in to the centre. Before long it will begin to stay in the centre - flatten out, then repeat. When it appears near done, add both chili powders, salt, pepper, and the brown sugar. Continue turning until the egg is both cooked and dry, then place in the soft taco shell. Add the cheddar cheese, fold and serve.

Makes 1 wrap

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5k 24 Alexander Bosika American Idol Andrew Szabo Angela Robson Arizona beer Bible Brent England Chris Pirillo Christianity Coke craft beer eBay Extreme Food Network Gaming Jackpots God Google injury Josh Rouse Julie Zidel Kelly Clarkson Kim Jessup Kip McCormick Las Vegas Mark Burnett Michelle Reid myCaledon North Shore Nørrebro Phoenix Robert Schuller Rob Williams Son Volt Star Wars Stephen Choi Survivor The Angry Tomato The Jayhawks Toronto Maple Leafs webcam Wilco WWE