2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 tablespoon chopped green onion
1 tablespoon chopped roasted sweet red pepper
1-1/2 teaspoons olive oil
2 sun-dried tomato tortillas (10 inches), warmed
1/4 cup tapenade or ripe olive bruschetta topping
TOPPING-
1-1/2 teaspoons minced fresh parsley
1-1/2 teaspoons lemon juice
1-1/2 teaspoons olive oil
1 garlic clove, minced
1/2 teaspoon capers, drained
Instructions
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.
Originally Submitted
4/30/2012
0 Out of 5 from
0 reviews
You can add this Spanish-Style Brunch Wraps recipe to your own private DesktopCookbook.
