Ingredients Jump to Instructions ↓

  1. 3 eggs

  2. 1 tablespoon shredded Manchego cheese

  3. 2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano

  4. 1/4 teaspoon pepper

  5. 1 tablespoon chopped green onion

  6. 1 tablespoon chopped roasted sweet red pepper

  7. 2 sun-dried tomato tortillas (10 inches), warmed

  8. 1/4 cup tapenade or ripe olive bruschetta topping TOPPING:

  9. 1-1/2 teaspoons minced fresh parsley

  10. 1-1/2 teaspoons lemon juice

  11. 1-1/2 teaspoons olive oil

  12. 1 garlic clove, minced

  13. 1/2 teaspoon capers, drained

Instructions Jump to Ingredients ↑

  1. In a small bowl, whisk the eggs, cheese, oregano and pepper; set aside. In a small skillet over medium heat, cook onion and red pepper in oil until tender. Add egg mixture; cook and stir until eggs are completely set. Spread tortillas with tapenade. Spoon egg mixture off center onto tortillas; roll up tightly. Cut wraps in half. Combine topping ingredients; drizzle over wraps. Serve immediately. Yield: 2 servings.


Send feedback