omelette crunchwrap.

HEY THERE. Want to hear about something awesome?

It's not the PS3 my brother just got. 

It's not my new favorite color from Essie that is not only a gorgeous coral, but is how my grandmother once lovingly described me. It's good to be "healthy" in the Indian culture. 

And it's definitely not the story about how I survived getting attacked by a deer on a golf course in pitch black darkness. 

Okay the last one is a slight exaggeration. There may have been a deer. It could also have been a wooden post. And if it was a deer, it mostly just stared at us. So I guess that's not technically an attack. And I had a big guy with me in any case. But it was dark! 

ANYWAY, the awesome thing is this food creation that has entered my life! 

Have you ever had a Taco Bell Crunchwrap Supreme? It's a flour tortilla with meat, cheese, sour cream, lettuce, and tomatoes inside. There's also a tostada shell layered inside, so it's crunchy too. So good. The shape is particularly appealing. 

I was making omelettes for my brothers' lunches. And I was going to put them in tortillas with sauce & cheese to make a wrap. But the size of the omelette lent itself to the perfect crunchwrap form. The tortilla folded naturally into the characteristic hexagonal shape with no resistance, and I quickly toasted each side in the pan for a gorgeous crust. 

I call it the omelette crunchwrap. Try it out sometime?

Omelette Crunchwrap 

there's no written procedure for this; adjust to your taste and kitchen as you go along! i wrote what i did. there's also a much simpler version further below. 

1. Whisk two eggs with a dash of milk and salt. The salt helps prematurely denature the protein in the egg. In layman's terms, the salt helps tenderize the final result. 
2. Chop up whatever veggies you have around. I chopped some bell peppers into thin slivers. Toss those veggies into your eggs. 
3. Chop up some garlic, or use the pre-minced stuff. Heat up a little oil in a small saucepan, and add the garlic. 
4. Immediately (read- as quickly afterwards as possible) pour egg/veggie mixture into pan. Let cook. Occasionally, lift up ede of egg and let the runny parts on top dribble down underneath for more even cooking. 
5. After the egg is mostly cooked, flip. The side that's up now should be browned. Leave the heat on for another minute or two, and then turn the heat off. The residual heat from the pan will completely cook the egg without overcooking. 
6. Meanwhile, spread tomato sauce & shredded cheese on your tortilla. If desired, add more veggies. I like adding corn. Shake on a generous amount of pepper and red pepper flakes for more flavor. Add a little salt. 
7. Place the very hot omelette onto the center of the tortilla. Add a little more cheese to hold things together. 
8. Turn stove back on. Fold edges of tortilla up and around the omelette, as in the pictures above. Brush with some oil, and hold in your hand. Take the pan and place it atop your hand. Then flip everything right side up. If that made no sense, then do this: place the tortilla, folded-edges down, onto the pan. 
9. Roast until firm and golden, and then brush the side that's up with oil before flipping. 
10. Serve hot. Enjoy. 

SIMPLE VERSION: 

1. Make an omelette in a small round saucepan. 
2. Spread sauce & cheese onto tortilla. Sprinkle with seasoning (salt, pepper, red pepper flakes). 
3. Put hot omelette onto center of tortilla. Add a little more cheese. 
4. Fold edges of tortilla up and overlap them. Place omelette crunchwrap, folded-edges down, onto pan. Roast. Flip. Roast. 
5. Enjoy.