Ingredients
ΒΌ cup oil-packed sun-dried tomatoes, chopped
4 eggs, lightly beaten
2 Tbs. crumbled feta cheese
2 Tbs. gluten free prepared pesto
2 Rudi's Gluten-Free Plain Tortillas, warmed
Directions
Heat a large skillet over medium-high heat. Add tomatoes: cook and stir until heated through. Pour in beaten eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from heat and sprinkle with cheese. Spread 1 Tbs. pesto across center of each tortilla; top with egg mixture. Fold bottom and sides of tortilla over filling and roll up. (yield: 2 servings)
|