This flavourful ricotta omelette wrap is a great way to enjoy the great taste of locally-crafted Canadian cheese. Quick and easy, it’s the any-day (or everyday) meal solution.
In a bowl, whisk eggs, milk, salt and pepper.
In an 8-inch (20 cm) nonstick skillet, melt butter over medium heat and pour in egg mixture. Cook, stirring gently for about 2 minutes or until eggs are starting to set. Dollop ricotta cheese all over and sprinkle with Parmesan and chives. Let cook until eggs are set.
Remove from heat and using spatula, fold the omelet into a roll and slide off onto a plate. Wipe the skillet and set aside for the last step.
Place tortillas on work surface and divide spinach in centre of each. Cut omelette in thirds and place on top of spinach. Sprinkle with bacon if using. Top with shredded cheese and fold in sides and roll up into a burrito.
Return skillet to medium-low heat and place wraps in skillet and brown, turning occasionally for about 3 minutes or until golden all over. Cut in half to serve with sour cream and salsa.