Egg Pesto Breakfast Wrap

Ingredients

• Servings: 1
• 2 eggs
• 1 1/2 teaspoons reduced-fat sour cream
• 1/4 cup shredded reduced-fat cheddar cheese
• 2 tablespoons finely chopped onion
• 1 1/2 teaspoons prepared pesto sauce
• 3 grape tomatoes, sliced
• 1 slice turkey bacon
• 1/2 ounce marinated artichoke hearts, drained and thinly sliced
• 1 10-inch flour tortilla
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• beat the eggs in a bowl with the sour cream until blended, and stir in the cheddar cheese.
• spray a skillet with cooking spray, and cook and stir the onion and pesto sauce over medium heat until the onion is translucent, about 6 minutes. stir in the tomatoes, and pour the egg mixture into the skillet. cook and stir the egg mixture until the eggs are cooked but not dry, about 3 minutes. remove eggs from the skillet, and set aside.
• place the turkey bacon into the skillet, and fry, flipping once, until the bacon is thoroughly cooked and starting to crisp, about 3 minutes per side. when the bacon is cooked, place the artichokes into the skillet to heat for about 1 minute, and remove the bacon and artichokes from the pan.
• spray the skillet with cooking spray, and place the tortilla into the hot skillet. heat the tortilla until warm and flexible, and remove to a plate.
• spoon the eggs, turkey bacon, and artichokes into the center of the tortilla, and season with salt and pepper. fold the bottom 2 inches of the tortilla up to enclose the filling, and wrap tightly.