The Breakfast Wrap Idea From Ming Tsai is a great idea whose time has come. Some things make so much sense that you say, “why didn’t I think of that.’ -jughandle

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Think of The Possibilities

Possibilities abound. Chef Tsai says himself that a great cook first learns the techniques, not the dishes. Then uses what he learns to develop dishes unique to him.

Using an omelet as a tortilla or wrapping device opens up any number of variations from savory to sweet. Healthy eating to comfort food.

Start With The Original Recipe

Omelet Wrap with Corn, Tomato, Watercress, and Fermented Black Bean Salsa

Eat Well With Chef Ming Tsai:

Using an omelet instead of a tortilla is great for a high protein & low carbohydrate
on the go breakfast!

Allergy Free Note: dairy free, shellfish free, peanut free, tree nut free

Course Breakfast/Brunch

Cuisine Chinese

Keyword Eggwrap

Protein Eggs, Tofu

Cooking Method Pan Fried, Wok

Hot/Cold Dish Hot

Course Breakfast/Brunch

Cuisine Chinese

Keyword Eggwrap

Protein Eggs, Tofu

Cooking Method Pan Fried, Wok

Hot/Cold Dish Hot

Servings 2 people

Author Chef Ming Tsai

Ingredients

For The Omelet Wrap

4 eggs large
1/2 tsp Kosher salt or more to taste
1/2 tsp black pepper or more to taste freshly ground
1 Tbsp water
1 Tbsp cilantro minced
2 Tbsps jalapeno to taste minced
1 Cup scallions about 2 bunches thinly sliced both green and white parts separated
3 ½ Tbsps rice flour If using all-purpose flour use 2 Tbsp
16 ounces firm tofu 1- 14 to 16 ounce package cut into ½ inch cubes
10 ounces Tamari sauce approx 1 bottle. Use low sodium if you can find it.
2 Tbsps Canola or grapeseed oil divided for frying

For The Salsa Filling

1 Tbsp fermented black beans minced
2 cloves garlic minced
1 Tbsp ginger fresh,minced
1 Cup corn or 2 fresh ears with kernels cut from the ear
1 cup tomato diced, either fresh or canned
2 cups watercress about 2 bunches of loose leaf
1 Tbsp canola oil for frying

Instructions

Method for the omelet wrap

Beat the eggs, water, salt and pepper together in a large mixing bowl
Add in the cilantro, jalapeno, rice flour and scallion greens. Whisk together to combine.
Heat 2 medium sauté pans on medium heat. Add 1 teaspoon of grapeseed or canola oil to each.
When the pans are hot split the batter between the two sauté pans and make sure both have an equal, even layer, of the batter.
Cook until golden brown and then flip once. When both sides are cooked remove to a separate plates.

To Make The Salsa Filling

Add the white scallions to a bowl with the tofu and tamari. Let soak for 1 hour.
In a wok, add 1 tablespoon canola oil and add the fermented black beans, ginger, garlic and scallion whites. Sauté for 2-3 minutes.
Add the tomatoes and fresh corn.
After draining the tamari from the tofu mixture, add the mixture to the pan and sauté for 1-2 more minutes.

To Plate

Lay egg wrap on a plate and top with 3-4 tablespoons of warmed salsa.
Add watercress on top, roll or fold it all together and enjoy.

Notes

Nutrition Facts

Omelet Wrap with Corn, Tomato, Watercress, and Fermented Black Bean Salsa

Amount Per Serving

Calories 586 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 4g25%

Cholesterol 327mg109%

Sodium 8963mg390%

Potassium 1054mg30%

Carbohydrates 51g17%

Fiber 9g38%

Sugar 11g12%

Protein 54g108%

Vitamin A 3045IU61%

Vitamin C 57.2mg69%

Calcium 451mg45%

Iron 8.9mg49%

* Percent Daily Values are based on a 2000 calorie diet.

Variations on the theme

There are many ways to vary this recipe.

The egg mixture
- use more egg, less flour
- more flour less egg
- a different flour
- try different spices and ingredients
- add milk instead of water and add more to make a thinner more delicate wrapper
The Salsa or Stuffing Mixture
- meat instead of tofu
- ground beef would be interesting
- plain bacon strips
- grilled asparagus with a hollandaise sauce topping
- poached trout or salmon would be amazing
- breakfast sausage

You get the idea. Try something and let me know how it comes out. -Jughandle