Celebrate National School Breakfast Week with CVap Southwestern Frittata Wraps!

We love experimenting with trends, often blending techniques and flavors to come up with new creations. The one we share here combines two enormously popular ingredients – eggs and wraps – and gives the dish a Latino twist. And although these ingredients probably bring breakfast to mind, the dish is hearty enough to serve during any daypart.

Frittata Closeup

We prepared our eggs in the style of an Italian frittata. According to Wikipedia, the Italian word frittata derives from fritta and roughly translates to egg-cake. This was originally a general term for cooking eggs in a skillet, anywhere on the spectrum from fried egg through conventional omelette, to an Italian version of the Spanish tortilla de patatas, made with fried potato. Outside Italy, frittata was seen as equivalent to omelette until at least the mid-1950s.

Our preparation of the eggs is also a form of CVap Staging. In this case, an operator could prepare the frittata component in hotel pans well ahead of service and then hold the eggs beautifully until assembly, saving time during the rush. The cooked eggs will maintain their texture and exactly the right amount of moisture, as if they were cooked to order.


  • 1 dozen small tortillas
  • melted butter
  • 2 dozen fresh eggs
  • 2 cups of half & half
  • Chopped green bell peppers, red bell peppers, and onions

Place tortillas in preheated CVap Holding Cabinet (with a Food Temperature setting of 140° and a + 0 Food Texture setting). Prepare one full size 2 ¼ inch hotel pan with melted butter. Mix and add eggs and the half & half to the pan, and sprinkle chopped veggies over the entire pan. Season with salt and pepper to taste. Cook in a preheated CVap Cook & Hold Oven set with Constant Cook ON, a Food Temperature setting of 200°F (Doneness), and a Food Texture setting of 0 (Browning), for 12 minutes. Remove from oven and place with the tortillas in the CVap Holding Cabinet (set at 140° + 0).

Wrap Assembly:
To assemble, we cut the cooked eggs into 2 x 3 inch strips and placed one piece in a warm tortilla. We then topped with black beans, shredded colby-jack cheese, fresh pico de gallo, and cilantro, giving the dish a Latino flavor.

You could put a dozen different spins on this preparation by changing up the vegetables or stir-ins that you add to the egg mixture prior to cooking, varying the type of tortilla or bread product you might serve it on, and finishing with different toppings and garnishes. Couple that with the CVap Staging process, and there’s no limit to the variety of dishes you can quickly crank out!
Frittata closeup

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