Lunch: Pesto Egg Wraps Recipe
Ingredients
1/4 cup oil-packed sun-dried tomatoes, chopped
4 large eggs, lightly beaten
2 tablespoons crumbled feta cheese
2 tablespoons prepared pesto
2 whole wheat tortillas (8 inches), warmed
Instructions
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 from heat; sprinkle with cheese.
Spread 1 tablespoon pesto across center of each tortilla; top with egg mixture. Fold bottom and sides of tortilla over filling and roll up.
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Nutrition Facts
Serving Size: 2
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
