Name: Egg Pesto Breakfast Wrap
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: Eggs - 2 large; Reduced-fat sour cream - 1 ½ teaspoons; Shredded reduced-fat Cheddar cheese - ¼ cup; Cooking spray - ¼ cup; Finely chopped onion - 2 tablespoons; Prepared pesto sauce - 1 ½ teaspoons; Grape tomatoes, sliced - 3; Turkey bacon, cut into 1/2-inch pieces - 1 slice; Marinated artichoke hearts, drained and thinly sliced - ½ ounce; Flour tortilla - 1 (10 inch); Salt and pepper to taste - 1 (10 inch)

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Egg Pesto Breakfast Wrap

1. Eggs - 2 large

2. Reduced-fat sour cream - 1 ½ teaspoons

3. Shredded reduced-fat Cheddar cheese - ¼ cup

4. Cooking spray - ¼ cup

5. Finely chopped onion - 2 tablespoons

6. Prepared pesto sauce - 1 ½ teaspoons

7. Grape tomatoes, sliced - 3

8. Turkey bacon, cut into 1/2-inch pieces - 1 slice

9. Marinated artichoke hearts, drained and thinly sliced - ½ ounce

10. Flour tortilla - 1 (10 inch)

11. Salt and pepper to taste - 1 (10 inch)

How to cook deliciously - Egg Pesto Breakfast Wrap

1. Stage

Whisk eggs and sour cream together in a bowl until well blended; stir in Cheddar cheese.

2. Stage

Spray a skillet with cooking spray and heat over medium heat. Add onion and pesto; cook and stir until onion is translucent, about 6 minutes. Stir in tomatoes, then pour egg mixture over top. Cook and stir until eggs are set, 3 to 5 minutes. Remove eggs from the skillet.

3. Stage

Add turkey bacon to the skillet; cook and stir until starting to crisp, about 6 minutes. Add artichoke hearts; sauté until heated through, about 1 minute. Remove bacon and artichokes from the skillet.

4. Stage

Spray the skillet again with cooking spray. Place tortilla into the skillet; cook until warm and flexible, 30 to 60 seconds per side. Remove from the heat and transfer to a plate.

5. Stage

Spoon egg mixture, bacon, and artichokes into the center of the tortilla; season with salt and pepper. Fold the bottom 2 inches of the tortilla up to enclose the filling, and wrap tightly.