Ingredients
Scale
For each wrap:
- 1 egg
- Half of a large spinach wrap (or tortilla)
- Cilantro almond pesto, to spread on the wrap (recipe here)
- 4 – 5 cherry tomatoes, halved
- A light sprinkle of feta cheese (optional)
Instructions
- In a small bowl, whisk the egg with 1 Tablespoon of water. Add a sprinkle of Red Robin Seasoning (or your favorite seasoned salt) and some freshly ground pepper and whisk a little more.
- Set the cherry tomatoes on a baking sheet and bake at 350 for about 5 minutes or until they are nicely roasted, but still hold their shape. (Alternatively, you can “fry” the tomatoes with the egg.)
- Heat a frying pan over medium heat and lightly butter or spray with cooking spray. When the pan is hot, pour the egg into the pan, let it start to set, then scramble it about with a spatula till the egg is mostly cooked. (The egg will finish cooking even after you remove it from the pan.)
- Remove the egg from the pan and warm the tortilla on the same pan (or heat the tortilla in the microwave for a few seconds).
- Set the tortilla on a plate, spread with cilantro pesto, then add the tomatoes and egg in a column down the center. Sprinkle with feta cheese (if desired), then roll up the tortilla and enjoy!
Nutrition
- Serving Size: 1 breakfast wrap