PESTO EGG WRAPS
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
Time 15m
Yield 2 servings.
Number Of Ingredients 5
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.
CHICKEN PESTO WRAPS
"This makes a really quick meal for us," writes Gary Phile from Ravenna, Ohio. "It's so easy-and the cleanup is just as easy if you line the cookie sheet with foil. My wife likes to add a dollop of sour cream in hers and I sometimes use tomato basil pesto sauce."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook chicken in oil over medium heat for 5-6 minutes or until no longer pink; drain. , Spread pesto over each tortilla; spoon chicken down the center. Layer with cheese, tomatoes, onion and lettuce; roll up.
Nutrition Facts : Calories 323 calories, Fat 15g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 512mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.
PESTO EGG PUFF PASTRY SQUARES
Ree's puff pastry squares are great for breakfast. Packed with eggs, cheese, spinach and ham, and with a delicious flavor punch from pesto, they can be prepared in advance and kept in the fridge to grab and go.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 50m
Yield 6 pies
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Heat the butter in a nonstick skillet over medium heat. Beat 6 of the eggs together in a bowl. When the butter has melted, add the beaten eggs, spinach and pesto, along with a pinch each of salt and pepper. Scramble the eggs until cooked through, about 2 minutes. Remove the skillet from the heat and fold in the fontina.
- Beat together the remaining egg and a splash of cold water in a small bowl to make an egg wash. Set aside.
- Lay out the two sheets of puff pastry and roll them into 9-by-10-inch rectangles. Cut each into six 3-by-5-inch rectangles. Divide the egg mixture among six of the puff pastry rectangles, leaving a 1-centimeter border around the edges. Fold the ham and place it on top of the eggs. Brush the borders with the egg wash and top each with another puff pastry rectangle. Using a fork, crimp the edges to seal. Transfer to a baking sheet. Brush the tops with the egg wash and sprinkle with the everything seasoning. Bake until golden, about 15 minutes.
- Serve hot or cold and enjoy.
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- Heat a medium nonstick skillet over medium heat. Add the pesto and allow it to spread and cook until fragrant, about 1 minute.
- Crack an egg into a small bowl and carefully add it to the skillet on top of the pesto. Repeat with the other egg and add it on the other side of the skillet.
- Cover with a tight-fitting lid and cook uninterrupted until the whites are set and the yolks are set to your liking, about 2 to 4 minutes.
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- In a medium frying pan over medium heat, add 2 teaspoons of oil with spinach. Stir gently until wilted, then remove spinach from pan and set aside.
- In the same pan, add another teaspoon of oil and diced red bell pepper and red onion. Cook for 3-4 minutes, stirring frequently, until tender.
- Whisk eggs in a small bowl. Add to the pan with the red bell pepper and red onion and stir consistently for another 3-4 minutes with a spatula in a gentle, circular motion until eggs are cooked. Remove from heat.
- Assemble the wraps. To the large tortillas, add 1 tablespoon of pesto to each and divide cooked spinach into each wrap. Divide the eggs into the wraps, on top of the spinach. Sprinkle with crumbled feta cheese (optional).
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