Monday, April 27, 2020

A Quick, Tasty Breakfast Idea

Pesto Egg Wraps

This recipe provides 2 servings.


1)    ¼ cup oil-packed sun-dried tomatoes, chopped
2)    4 eggs, lightly whipped
3)    2 tablespoons crumbled feta cheese
4)    2 tablespoons prepared pesto
5)    2 whole wheat tortillas (8 inch.), warmed


1)    Heat a large skillet over medium heat. Add tomatoes; cook and stir until heated through. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove egg mixture from heat then sprinkle with feta cheese.

2)    Spread 1 tablespoon pesto across the center of each tortilla; top with egg mixture. Fold bottom and sides of tortilla over filling/egg mixture and roll up. Ready to Serve.


No comments:

Post a Comment