Omelet Wraps

This dish from Delish made for a delicious lunch! I must have made my omelet a bit too thick because it wouldn’t stay closed, but I was going to eat this with a fork anyway so it’s not a big deal. My wraps weren’t perfectly round, either – maybe add more milk if this is a concern to you, but I was fine with it. Note that while this is low-carb, it is definitely not low-calorie! Replacing the sausages with black beans would be an option. The quantities below yield 3 wraps. 

4 large eggs 

¼ cup lactose-free milk 

1 Tbsp. lactose-free butter 

6 small breakfast sausages, cooked according to package instructions 

1 ½ cups shredded lactose-free cheddar, divided 

1 avocado, cut into thin slices 

½ cup grape tomatoes, quartered 

kosher salt and freshly ground pepper, to taste 

1 Tbsp. chopped chives 

In a large bowl, whisk together eggs and milk. Season with salt and pepper. 

In a medium skillet over medium heat, melt butter. Pour 1/3 of the egg mixture into the skillet, moving to create a thin layer that covers the entire pan. 

Cook for 2 minutes. Add ½ cup cheddar and cover for 2 minutes more, until the cheese is melty. 

Add sausage, avocado and tomatoes to the center of egg wrap. Using a spatula, fold both ends over filling and "glue" shut with melted cheese. Remove from pan. 

Garnish with chives and serve.