Pesto Egg Wraps Recipes

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EGG PESTO BREAKFAST WRAP



Egg Pesto Breakfast Wrap image

This is a great combination of ingredients for anyone who enjoys a good breakfast wrap. If you like a lot of pesto, spread it on the wrap before you add the eggs. Goes well with grapes on the side!

Provided by spinn710

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Burrito Recipes

Time 25m

Yield 1

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 533.3 calories, Carbohydrate 44.9 g, Cholesterol 332.5 mg, Fat 26.8 g, Fiber 3.9 g, Protein 27.6 g, SaturatedFat 7.9 g, Sodium 1015.5 mg, Sugar 3.2 g

PESTO EGG WRAPS



Pesto Egg Wraps image

I wanted to create an easy recipe to use some remaining pesto I had. I put a few ingredients together, and came up with a quick breakfast-or breakfast for dinner- that really satisfies. - Lisa Waterman, Lewistown, Montana

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 2 servings.

Number Of Ingredients 5

1/4 cup oil-packed sun-dried tomatoes, chopped
4 large eggs, lightly beaten
2 tablespoons crumbled feta cheese
2 tablespoons prepared pesto
2 whole wheat tortillas (8 inches), warmed

Steps:

  • Heat a large skillet over medium heat. Add tomatoes; cook and stir until heated through. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from heat; sprinkle with cheese., Spread 1 tablespoon pesto across center of each tortilla; top with egg mixture. Fold bottom and sides of tortilla over filling and roll up.

Nutrition Facts : Calories 407 calories, Fat 23g fat (6g saturated fat), Cholesterol 432mg cholesterol, Sodium 533mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 3g fiber), Protein 21g protein.

DILL PESTO



Dill Pesto image

A fresh, wonderful take on pesto with no basil in sight! Dill plays a starring role in this twist which is good on pasta and seafood dishes!

Provided by LaDonna Langwell

Categories     Pesto Sauce

Time 10m

Yield 4

Number Of Ingredients 9

3 sprigs fresh dill
¼ cup toasted pine nuts
½ cup fresh parsley
1 large clove garlic
¼ cup freshly grated Parmesan cheese, or more to taste
3 tablespoons olive oil, divided, or as needed
¼ medium lemon, or to taste
⅛ teaspoon salt, or to taste
⅛ teaspoon ground black pepper, or to taste

Steps:

  • Combine leaves of dill sprig, pine nuts, parsley, garlic, and Parmesan cheese in a food processor. Pulse until completely combined, 2 to 3 minutes.
  • Add 1 tablespoon olive oil, a small squirt of lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper; pulse again.
  • Taste for seasonings. Add 1 more tablespoon olive oil and pulse again. Continue adding olive oil, lemon juice, salt, and pepper until pesto has the desired flavor and consistency.

Nutrition Facts : Calories 165.2 calories, Carbohydrate 3 g, Cholesterol 4.4 mg, Fat 16 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 2.9 g, Sodium 142.5 mg

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