Egg Pesto Breakfast Wrap

Egg Pesto Breakfast Wrap
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  • 1 ½ teaspoons prepared pesto sauce
  • 2 tablespoons finely chopped onion
  • ¼ cup shredded reduced-fat Cheddar cheese
  • 1 ½ teaspoons reduced-fat sour cream
  • 2 eggs
  • 1 10-inch flour tortilla
  • ½ ounce marinated artichoke hearts, drained and thinly sliced
  • + 3 more ingredients
    • salt and pepper to taste
    • 1 slice turkey bacon
    • 3 grape tomatoes, sliced

1. Beat the eggs in a bowl with the sour cream until blended, and stir in the Cheddar cheese. 2. 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 t...

View full recipe at SpringPad


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