OMELET WRAPS WITH VEGETABLES

Omelet Wraps with Vegetables image

Provided by Martha Stewart

Yield Makes 4

Number Of Ingredients 9

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

Steps:

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.