Ingredients:

• 1 tsp or more herbs (basil, oregano, thyme) or sugar-free taco spices
• 1-2 tsp olive oil
• Salsa
• Chopped/Shredded Lettuce (I use iceberg chopped. Makes a nice crunch.)
• Optional: Sprouts

Directions:

1. Add IP Omlette packet to 300 ml (10oz) cold water and mix well
2. Add 1 tsp or more herbs.
3. Add oil to pan on med-heat heat. Let heat fully.
4. Pour 1/2 of omlette mix to pan and swirl until it fills the full pan. (Should be thin.)
5. Let cook well, lifting the sides as it cooks to make it easier to flip when done cooking. Should be crepe consistency.
6. Flip and finish cooking. Take from pan and make the second “tortilla”. (Note: if you accidentally tear your tortilla, don’t worry. It still tastes great as a tostada… just pile the topping on top instead of rolling inside.)
7. To one side of the tortilla, add lettuce, salsa, and any other filling as desired (I often use sprouts).
8. Roll up and make the second one. You can top with salsa and a sprig of parsley if the spirit of Martha Stewart possesses you.
9. You can also dash with Tabasco or other hot sauce for heat.

Eat and enjoy!