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Ambassador [Associate]
Ambassador [Associate]
  • 479 calories
  • 15 min
  • 4 servings


  • 8 eggs
  • ½ small pkg fresh basil
  • 4 large flour tortillas
  • ½ (8 oz) block mozzarella cheese
  • 8 slices prosciutto
  • crushed red pepper
  • extra virgin olive oil


  1. Grate the cheese.
    • ½ (8 oz) block mozzarella cheese
  2. Wash basil. Pick leaves off the stems; discard the stems and thinly slice the leaves into ribbons.
    • ½ small pkg fresh basil
  3. Preheat a skillet over medium heat.
  4. Crack the eggs into a medium bowl and season with crushed red pepper; whisk together.
    • 8 eggs
    • ⅛ tsp crushed red pepper
  5. Once the skillet is hot, add oil and swirl to coat the bottom.
    • ½ tsp extra virgin olive oil
  6. Pour one-quarter of the egg mixture (or about ⅓ cup) into the skillet and swirl to make an omelet the size of a tortilla. Let cook, undisturbed, for 30 seconds. Before the egg fully sets, place a tortilla on top and press down gently with a spatula.
    • 1 large flour tortilla
  7. When the egg is cooked, after about 1 minute, flip the tortilla. Working quickly, sprinkle one-quarter of the cheese and basil over the egg, followed by 2 slices prosciutto; let cook 30-60 seconds more. Transfer to a plate and roll tortilla tightly to close. Cover with aluminum foil until ready to serve.
    • 2 slices prosciutto
  8. Add more oil (½ tsp per tortilla) to the skillet and repeat with remaining egg mixture, tortillas, cheese, basil, and prosciutto.
    • 1 ½ tsp extra virgin olive oil
    • 3 large flour tortillas
    • 6 slices prosciutto
  9. To serve, slice rolls in half and divide between plates. Enjoy!

Nutrition per Serving

Net Carbs


  • aluminum foil
  • chef's knife
  • colander
  • cutting board
  • grater
  • measuring spoons
  • mixing bowls
  • nonstick skillet
  • spatula
  • whisk or fork