Burrito Omelette? or Whatchamacallit

I have no idea what to call the darn thing. I was having too much fun making them, and my friends were wolfing them down and loving them. Here is a great breakfast dish: not quite an omelet but not a fritata either. Just forget what you call it; it’s delicious, unusual, and easy to make.

Cut half of a large flour burrito skin into strips. Beat an egg with a few TB water, season with S&P, Frank’s Red Hot sauce, Mexican seasoning, garlic powder. oregano , or any fresh or dried herb you like. Add the burrito strips, some coarsely cut up broccoli, grated Asiago cheese. Slice a few scallions into long angled pieces; set aside. Use any cheeses which suit your taste. Hard cheese with a tang is best.

In a non stick skillet, heat some olive oil until the surface shimmers. Slide in the egg mixture, spreading out the ingredients to cover the bottom of the pan. Let the omelet cook at medium fire. When it no longer sticks to the pan, and the bottom has color, sprinkle the scallion slices on top, and flip the whole thing over. Let the other side fry for a minute or so longer. Tip it onto a warm dish. If you aren’t good at the rolling technique, you can always use a dry towel to shape it.

Here is another version, showing the omelet ready to be flipped over.
Start again with the eggs, beaten with herbs or seasonings, and the slices of burrito. Salt and pepper are basics, but you can use Goya “Adobo” seasoning, Mexican seasoning, and always a dash of hot sauce. This time, use grated parmesan cheese, and just before you turn it onto a warm plate, a handful of sliced salami, sopressatta, slices of Provolone, salami, chopped flat parsley or fresh basil. Turn the omelet onto a warm plate, spoon some hot tomato sauce along the side. What I like to do is slice an opening along the top of the omelet, and pour the sauce into it.