Pesto Egg Wraps Recipe
Breakfast egg wraps with a lot of good flavor and so simple to prepare.
- 1½ Tbsp. olive oil
- 2 Tbsp. water
- 1 Tbsp. Parmesan cheese (optional)
- ½ cup oil-packed sun-dried tomatoes, chopped
- 8 lightly beaten eggs
- ½ tsp. pepper
- 4 Tbsp. crumbled feta cheese
Combine first 3 ingredients; microwave on high 1 minute. Stir in Parmesan cheese, if desired. Heat a large skillet over medium heat. Add tomatoes; cook and stir until heated through. Pour in eggs, Seasoned Salt and pepper. Cook and stir until eggs are thickened and no liquid egg remains. Remove from heat; sprinkle with feta cheese. Spread pesto down the center of each tortilla; top with egg mixture. Fold bottom and sides of tortilla over filling; roll up or just fold tortilla in half. Makes 4 servings.