Ever since I made those delicious Gluten Free Chicken, Broccoli, and Cheese Quesadillas I’ve been obsessed with Udi’s tortillas. I can’t get over just how perfect their texture and taste is despite their gluten status. I mean it’s pretty hard to believe that after years of searching high and low never being able to find a delicious gluten free tortilla that Udi’s now has seemed to accomplish the impossible and make a beautifully soft flour tortilla sans gluten that tastes and feels just like the regular version! Congratulations Udi’s!
We are definitely a family who loves breakfast for dinner, from waffles and pancakes to omelets and bacon, any of it will do. I was craving an omelet the other day for dinner and decided instead of a plain old omelet why not incorporate my beloved Udi’s gluten free tortillas. And then it dawned on me, a breakfast wrap! Ever since Dunkin Donuts started making their breakfast wraps, I’ve been gluten free so I’ve never been able to taste the delectable goodness of them but boy oh boy don’t they look delicious. With my Udi’s gluten free tortillas in hand, I made my favorite omelet, sandwiched it between a buttered tortilla and American cheese, and warmed it in a skillet. Just serve it with a side of fruit or a fruit smoothie like my Berry-Banana Flaxseed Smoothie and voila, you have a healthy version of a breakfast sandwich that makes a perfect and filling breakfast, lunch, or breakfast for dinner!
Ingredients:
- 2 eggs
- Skim milk to makes fluffy
- 1 small tomato, diced
- 1/4 lb of American Cheese (Black Bear and Dietz and Watson are gluten free)
- 1 Udi’s gluten free tortilla
- Butter for cooking
- Salt and pepper for seasoning
Directions:
- Crack two eggs into a breakfast bowl and whisk to break up the yolks.
- Mix in a little skim milk with your eggs, this will make them fluffy!
- Dice up a small tomato.
- To a medium skillet, add 1 tsp gluten free butter (I use Smart Balance) and warm at low-medium heat. As the butter melts, swirl it around the skillet, making sure to coat the entire bottom.
- Once entire bottom of skillet is coated in a butter layer, add your scrambled egg mixture.
- Add salt and pepper to the cooking eggs to season.
- Then add your diced tomatoes, spreading them evenly throughout the eggs.
- Cook eggs slowly on low-medium heat until they have cooked all the way through.
- Once eggs have finished cooking, remove them from the skillet and add to a small bowl. Set aside.
- Now, prepare a gluten free tortilla by adding a thin coating of gluten free butter to one entire side.
- Warm another skillet, or just rinse and dry the skillet you just used (be careful though it may still be hot), to low-medium heat.
- Lay your gluten free tortilla, butter side down, onto the warmed skillet.
- Take 1 1/2 to 2 slices gluten free American cheese and lay them on one side of your tortilla.
- Add your scrambled eggs on top of the American cheese, making sure to keep them to one side of the tortilla.
- Finally top the eggs with 1 1/2 to 2 more slices of gluten free American cheese, this top layer keeps the tortillas sticking together so your fillings don’t fall out when you’re cooking and enjoying it.
- Season with a little bit of salt if you’d like before closing the tortilla over.
- Using a spatula carefully turn over the empty side of the tortilla to cover the fillings.
- Cook for about 2-3 minutes or until bottom turns a light golden brown.
- This is the tricky part, using the spatula, carefully scoop and flip your wrap onto the uncooked buttered side.
- Cook wrap for an additional 2-3 minutes or until bottom turns golden brown.
- Note: Just make sure your heat is low enough because with higher heat your tortilla will burn very quickly, so lower and slower is key to cooking with these tortillas.
- Once your wrap is done, carefully scoop it out of the skillet and add it to your waiting empty plate.
- Serve with a side of fruit or a fruit smoothie and enjoy!
For our family of three, I prepared one gluten free wrap first and then went on to make two regular versions for my little one and husband to share. It’s a refreshing change to a plain breakfast sandwich and a little bit healthier and lighter too! I love the addition of tomatoes into my eggs, not to mention topping them with some good American cheese. But the star of the dish would be the delicious soft and chewy tortilla enveloping it all. Soon after I finished making these, all of our plates were clean so I venture to guess that this recipe is definitely a winner. I’m not sure what it is about these tortillas but I’m already contemplating what I’ll do next with them. I just love having great quality gluten free food I guess!
Sincerely,
Lindsay
- 2 eggs
- Skim milk to makes fluffy
- 1 small tomato, diced
- 1/4 lb of American Cheese (Black Bear and Dietz and Watson are gluten free)
- 1 Udi's gluten free tortilla
- Butter for cooking
- Salt and pepper for seasoning
- Crack two eggs into a breakfast bowl and whisk to break up the yolks.
- Mix in a little skim milk with your eggs, this will make them fluffy!
- Dice up a small tomato.
- To a medium skillet, add 1 tsp gluten free butter (I use Smart Balance) and warm at low-medium heat. As the butter melts, swirl it around the skillet, making sure to coat the entire bottom.
- Once entire bottom of skillet is coated in a butter layer, add your scrambled egg mixture.
- Add salt and pepper to the cooking eggs to season.
- Then add your diced tomatoes, spreading them evenly throughout the eggs.
- Cook eggs slowly on low-medium heat until they have cooked all the way through.
- Once eggs have finished cooking, remove them from the skillet and add to a small bowl. Set aside.
- Now, prepare a gluten free tortilla by adding a thin coating of gluten free butter to one entire side.
- Warm another skillet, or just rinse and dry the skillet you just used (be careful though it may still be hot), to low-medium heat.
- Lay your gluten free tortilla, butter side down, onto the warmed skillet.
- Take 1 1/2 to 2 slices gluten free American cheese and lay them on one side of your tortilla.
- Add your scrambled eggs on top of the American cheese, making sure to keep them to one side of the tortilla.
- Finally top the eggs with 1 1/2 to 2 more slices of gluten free American cheese, this top layer keeps the tortillas sticking together so your fillings don't fall out when you’re cooking and enjoying it.
- Season with a little bit of salt if you'd like before closing the tortilla over.
- Using a spatula carefully turn over the empty side of the tortilla to cover the fillings.
- Cook for about 2-3 minutes or until bottom turns a light golden brown.
- This is the tricky part, using the spatula, carefully scoop and flip your wrap onto the uncooked buttered side.
- Cook wrap for an additional 2-3 minutes or until bottom turns golden brown.
- Note: Just make sure your heat is low enough because with higher heat your tortilla will burn very quickly, so lower and slower is key to cooking with these tortillas.
- Once your wrap is done, carefully scoop it out of the skillet and add it to your waiting empty plate.
- Serve with a side of fruit or a fruit smoothie and enjoy!