Mile High Breakfast Wraps

This post is sponsored by Flatout Flatbread! I used their Multi Grain with Flax Flatbread for these Mile High Breakfast Wraps. Be sure to follow them on Facebook and Instagram for more deliciousness!

There are some dishes that are forever tied to their geographic location. Cheesesteak = Philadelphia. Clam Chowder = Boston.

Denver? Well, actually I think of green chile, but most people probably think of an omelet. Specifically an omelet with ham, peppers, onions, and cheese. The history of the Denver Omelet is shady at best, but CPR did a story on it last year and I guess traced it back to trying to cover up the stale flavor of eggs shipped by wagon.

It also was originally a sandwich and not an omelet.

But however you want to serve it, the combination of flavors is undoubtedly a winner and I took it to the next level by wrapping everything up. The wrap ends up being pretty hefty and so it seemed right to call it a Mile High Breakfast Wrap rather than just a Denver Wrap.

Mile High Breakfast Wraps

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5 from 1 vote

Author: Nick Evans

Servings: 2 wraps

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Some of my favorite flavors in the classic “Denver” omelet but all tossed together in a Flatout Flatbread Wrap. The perfect way to kick off the day!

Ingredients 

• 4 oz. ham, chopped
• 1 tablespoon olive oil
• ½ green pepper, sliced thin
• ½ red pepper, sliced thin
• ¼ red onion, sliced thin
• 4 large eggs, scrambled
• 2-3 oz. cheddar cheese, grated
• Salt and pepper
• 2 wraps
• Fresh oregano, garnish

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Instructions

• In a medium skillet over medium heat, add a drizzle of oil and the chopped ham. Cook for a few minutes until ham starts to brown a bit. Then add peppers and onions and cook for another few minutes until veggies start to soften, but still have a little crunch to them.
• Remove veggies and ham from the skillet and add scrambled eggs. Cook until eggs are just set and then cover with cheddar cheese. Cover skillet and let cheese melt for 20-30 seconds.
• To make a wrap, scoop out half of the cheese eggs onto a flatbread wrap and talk with the ham and veggie mixture. Pile it high! Season with a sprinkle of salt and pepper and some fresh oregano (opt.).
• Wrap it up and serve while warm.

Nutrition

Serving: 1wrap | Calories: 552kcal | Carbohydrates: 21g | Protein: 33g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.04g | Cholesterol: 391mg | Sodium: 1207mg | Potassium: 478mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1801IU | Vitamin C: 63mg | Calcium: 306mg | Iron: 3mg

Course: Breakfast & Brunch

Cuisine: American

Breakfast Wraps

This recipe starts a great spread of easy-to-find veggies, plus some ham and cheese. Because I’m rolling everything in a wrap, I like to slice everything into strips rather than dice it.

Start by cooking the ham in a skillet with some oil. Once the ham starts to brown a bit add your peppers and onions.

You don’t want to overcook the veggies. They should soften a bit, but still have some crunch to them.

Scoop that mixture out of your skillet and add the eggs! I recommend turning the heat down to low so your eggs cook slowly. When the eggs are almost set completely, add the cheddar cheese to the top and cover the skillet for 20 seconds so the cheese can get really melty!

Making a mile high wrap is pretty straight forward at this point. Scoop the cheese eggs onto a wrap and top with a heap of the ham/veggie mixture! Season it with a pinch of salt and pepper and some fresh oregano if you want to get fancy!

At most, this whole thing takes 15-20 minutes to make and is a fantastic way to start the day. Want to eat it on the go? No problem. I’d just wrap it in foil and you’re in business.

It’s a perfect combo of flavors. If you like it though, don’t thank me. Thank the people who wanted to hide the flavor of stale eggs!