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Steak and Egg Wraps

Steak and Egg Wraps

Steak and Egg Wraps

Serving Size: 6

Nutritional Information: 598 calories, 33g fat, 13g saturated fat, 233mg cholesterol, 890mg sodium, 44g carbohydrate, 3g fiber, 35g protein

Worcestershire sauce
1/4 cups
olive oil
2 tablespoons
lime juice
2 tablespoons
cilantro, chopped
1/4 cups
tomato, chopped
3/4 cups
red onion, chopped
1/2 cups
salt and ground black pepper
ribeye steak
24 ounces
large eggs
hot pepper sauce
fresh mushrooms, sliced
1 1/2 cups
green bell pepper, cut into slices
garlic clove, crushed
flour tortillas (10-inch)


For marinade, in a medium bowl combine Worcestershire sauce, olive oil, lime juice, cilantro, tomato, onion, salt and ground black pepper. Trim fat from steak. Place steak in a shallow non-metallic container. Pour marinade over top. Cover and refrigerate for 1 hour. Preheat boiler. Drain meat, reserving marinade. Broil steak until desired doneness, turning once. Slice steak into thin slices. In a medium bowl, beat eggs and desired amounts of hot pepper sauce, salt and ground black pepper with a wire whisk or fork. Pour egg mixture into a lightly oiled 10-inch skillet. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around the edges. With a spatula or large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking until egg mixture is cooked through, but still glossy and moist. Remove from heat. Add reserved marinade to a medium saucepan; bring to a simmer over medium heat. Add mushrooms, green pepper and garlic. Simmer for 10 minutes. Warm tortillas in a microwave. Line tortillas with meat and vegetables, place eggs on top. Wrap and serve.


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