RECIPE: Ham & Vegie Omelet Wrap

Ham and Vegie Omelet Wrap

3 egg whites, lightly beaten
1 egg, lightly beaten
1 tsp olive oil
1 small onion, chopped
1 1/2 oz deli sliced ham, chopped
1/4 cup frozen peas
1 small plum tomato, chopped (about 1/2 cup)
1/8 tsp ground black pepper
1 low carb wrap
4 tsp jarred black bean and corn salsa

Combine the egg whites and egg in a small bowl.  Heat the oil in a medium nonstick skillet over medium high heat.  Add the onion and ham.  Cook, stirring occasionally for 2 - 3 minutes or until the onions starts to soften.  Stir in the peas, tomato and pepper.  Cook for 1 - 2 minutes, or until the tomato begins to wilt.  Add the egg mixture and cook for 2 minutes, or until the eggs are cooked through.  Warm the wrap according to the pkg directions, then place on a cutting board.  Slide the egg onto the wrap, roll up jelly roll style, then cut in half at an angle.  Top each half with 2 tsp of the salsa.