Ingredients
1/4 cup oil-packed sun-dried tomatoes, chopped4 large eggs, lightly beaten2 tablespoons crumbled feta cheese2 tablespoons prepared pesto2 whole wheat tortillas (8 inches), warmed
Preparation
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.
