Omelet Burrito

The recipe makes 2 servings

Ingredients:

For the Omelet Wraps
4 large eggs
2 Tbsp heavy cream (30 ml)
¼ cup finely grated Parmesan (25 g)
¼ tsp salt
¼ tsp black pepper
1 tsp olive oil (5 ml)

For the Turkey Filling
8 oz ground turkey (225 g)
1 tsp olive oil (5 ml)
½ small red bell pepper, finely diced (60 g)
¼ cup sun-dried tomatoes, finely chopped (30 g)
1 tsp smoked paprika
½ tsp garlic powder
¼ tsp onion powder
½ tsp dried oregano
½ cup shredded cheddar cheese (55 g)
Salt and black pepper, to taste
Parsley or basil, to garnish

Instructions

For the filling
Heat the olive oil in a skillet over medium-high heat.

Add the ground turkey and cook for 5–6 minutes, breaking it apart with a wooden spoon, until browned and cooked through.

Add the diced bell pepper and cook for 2–3 minutes, until slightly softened.

Stir in the sun-dried tomatoes, smoked paprika, garlic powder, onion powder, and oregano. Season with salt and black pepper.

Cook for another 1–2 minutes, allowing any excess moisture to evaporate.

Remove from the heat and stir in the cheddar. Set aside.

For the omelet wraps
Whisk the eggs, heavy cream, Parmesan, salt, and pepper until smooth.

Heat a large non-stick skillet over medium-low heat and lightly grease with olive oil.

Pour in half of the egg mixture and swirl the pan to create a thin, even layer.

Cook for 2–3 minutes, until almost completely set. Carefully flip and cook for another 30–60 seconds.

Transfer to a plate and repeat with the remaining egg mixture.