Recipe of the Day:
Microwave Breakfast Wrap
Submitted by: FoFa
"Below is the basic recipe. I've been playing around with this and after you get the knack, it turns out pretty good.
I usually use a ceramic coffee cup for step 1.
Also one very, very helpful hint, spray cup with a oil spray first, like PAM, I like butter flavor, trust me on this, makes cleanup much easier.
However the microwave portion takes some trial and error to get right for your microwave. I would say the egg should be about 1/2 or more cooked (not real runny) when you change from step 1 to 2. If a lot runs out the ends of the tortilla, increase the time 3-5 seconds on step 1 and try it again.
Fresh chilies need to be microwaved so they do not have too much bite.
Mushrooms are great in this, but you have to cook them first, a slight downside to the ease of this dish.
My wife uses picante sauce instead of chilies.
I usually leave out the chilies and use a couple grinds of black pepper.
A dab of sour cream after it is cooked is a nice addition also.
I find parchment paper works way better than plastic wrap (IMO) but then I am one of those plastic wrap challenged people that can never get it to work right anyway.
BE CAREFUL, this sucker is HOT when done!
1 Large Fresh Egg (don't go to large with the egg, don't try to overstuff the tortilla, less is better in this case)
1 snack size flour tortilla
1 tablespoon grated cheddar cheese
1 teaspoon diced green chile (canned or fresh)
1. Break the egg into a pyrex cup or other microwaveable dish. Scramble with a fork. Cover lightly with microwave plastic wrap. Heat for 15 seconds. Remove from microwave and stir.
2. Place tortilla on microwave plastic wrap and place partially cooked egg on tortilla and sprinkle with cheese and peppers. Roll to close.
3. Microwave for 30 seconds; remove, peel back wrap and enjoy.