AVOCADO OMELET WRAP

2 eggs, beaten
2 tablespoons water
1 teaspoon margarine
1 tablespoon yellow pepper, chopped
1 tablespoon red pepper, chopped
1 tablespoon onion, chopped
2 mushrooms, sliced
1/4 teaspoon spiced garlic, minced
1 teaspoon margarine
2 pieces flat bread
4 slices Swiss cheese
2 leaves Boston lettuce
4 slices avocado
4 tablespoons tomato, chopped
2 tablespoons Parmesan Romano salad dressing

Beat eggs and water until well blended. Set aside.

Melt margarine in a 10-inch, non-stick omelet pan over medium-high heat.

Saute yellow pepper, red pepper, onion, mushrooms and spiced garlic until slightly tender. Add margarine, pour in egg mixture. Mixture should set immediately at edges.

With an inverted pancake turner, push cooked portions from the edges of the pan toward the center so uncooked portions can spill onto the hot pan surface. (Dig a hole and fill it!) Tilt the pan as necessary, keeping the bottom covered with egg. When the omelet has set, take pancake turner and cut omelet down the center. Turn each half of omelet over to cook other side.

When other side has cooked, place one omelet half onto side of a piece of flat bread. Layer with two slices Swiss cheese, one lettuce leaf, two slices avocado, two tablespoons tomato and one tablespoon dressing. Fold flat bread together and serve. Repeat directions for second wrap.

Servings: 2
Source: Georgia Egg Commission