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This classic sandwich goes gluten-free with a corn tortilla wrap.

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  • 2 POM® Tortillas (7inch), warmed
  • 3 eggs
  • Pinch each salt, pepper and chili powder
  • 1 tbsp (15 mL) olive oil
  • 1 tbsp (15 mL) finely chopped onion
  • 1 tbsp (15 mL) finely chopped red pepper
  • 1 tbsp (15 mL) finely chopped green pepper
  • 2 slices ham, chopped
  • 4 slices Swiss cheese
  • 4 thin tomato slices
  • Salsa and sour cream (optional)


Whisk together eggs, salt, pepper and chili powder; set aside. In 8-inch (20 cm) skillet, heat half of the oil over medium heat; add onion, red pepper, green pepper and ham.

Pour in remaining oil, stirring until heated; pour in egg mixture. Cook for 3 to 4 minutes or until egg mixture starts to set around the edges; flip over and cook until fully set.

Line baking tray with parchment paper. Layer 2 cheese slices, omelette, tomato slices and remaining cheese slices on one tortilla; sandwich with remaining tortilla.

Place on prepared pan; bake in 400°F (200°C) oven for 5 to 8 minutes or until cheese has melted. Cut into 4 wedges. Serve with salsa and sour cream, if using.