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Monday, March 28, 2016

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.

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