1 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise
1 green onion, chopped
2 tsp. Country Crock® Spread
1/4 cup queso fresco cheese [or asadero]
1 (10-in.) burrito size flour tortilla
Beat eggs, Hellmann's® or Best Foods® Real Mayonnaise and green onion in small bowl with wire whisk or fork; set aside.
Melt Spread in 10-inch nonstick skillet over medium-high heat and add egg mixture. With spatula, lift set edges of omelet, tilting pan to allow uncooked mixture to flow to bottom. When omelet is set and slightly moist, sprinkle with cheese, then top with tortilla. Reduce heat to medium and cook covered 2 minutes or until tortilla is warm. Turn omelet out of pan onto plate, tortilla side down, then roll, jelly-roll style. Garnish, if desired, with salsa and sour cream.