Vegetarian Frittata Wraps
2 tablespoons butter (you may also use vegan margarine or coconut oil)
2 cups chopped fresh asparagus
1 red bell pepper (diced)
1/4 cup diced red onion
2-3 fresh garlic cloves (minced)
6 large eggs (well beaten)
1/4 teaspoon sea salt
1/4 teaspoon black pepper
4 large sized sandwich or burrito sized tortillas (regular or gluten free)
4-8 thinly sliced pieces of Swiss cheese (4 slices for just enough cheese per serving, or 8 slices for extra cheese per serving)
Preheat oven to 250 degrees, and place the tortillas on a cookie sheet in the oven to stay warm while preparing the frittata filling.
Melt the butter in a large skillet over medium heat. Once melted, add in the chopped asparagus, diced bell peppers, diced onion and minced garlic. Saute while stirring frequently until onions become translucent and asparagus and peppers become fork tender, about 5 minutes. Pour the beaten eggs, sea salt and pepper over the vegetable mixture, reduce heat slightly and cook until eggs are set, about 6-7 minutes. *Do not stir mixture after you’ve poured the eggs in. Once fully cooked, it should look like a big round veggie omelet in your skillet pan.
Remove skillet from heat and let mixture sit for 2-3 minutes, before cutting into 4 sections. (Like a quartered pie.) Remove the tortillas from the oven and immediately place 1-2 slices of the Swiss cheese onto the center of each tortilla. Top each tortilla with one of the 4 cut frittata pieces and then roll up the tortilla. The heat from the tortilla and frittata mixture will gently melt the cheese. Serve with fresh fruit, salsa, sour cream, or chips. Makes 4 servings.