Try this cheesy pesto breakfast wrap for an at-home or on-the-go breakfast. It's a tasty combination of ingredients for anyone who enjoys a good breakfast wrap. If you like a lot of pesto, spread some on the wrap before you add the eggs. It goes well with grapes on the side!
Ingredients
- eggs: 2 piece
- ½ teaspoons reduced-fat sour cream: 1 piece
- reduced-fat Cheddar cheese: 0.25 cup (shredded)
- cooking spray:
- onion: 2 Tbsp (finely chopped)
- ½ teaspoons prepared pesto sauce: 1 piece
- grape tomatoes: 3 piece (sliced)
- slice turkey bacon: 1 piece (cut into 1/2 inch pieces)
- marinated artichoke hearts, drained and: 0.5 oz (sliced)
- flour tortilla: 1 piece (10 inch)
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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Whisk eggs and sour cream together in a bowl until well blended; stir in Cheddar cheese.
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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.
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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.
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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.
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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.
