Cheese and pesto egg rolls
Cheese, pesto and egg, all rolled up in a tortilla wrap. This is such an easy recipe! Enjoy these warm for breakfast or a quick meal at any time of day, or pack them for a picnic or lunchbox.
Ingredients
- Vegetable oil27 ml
Instructions
4 steps- 1
Spread each tortilla wrap with 1 tablespoon of the pesto and set aside.
- 2
Drizzle 1½ teaspoons of the oil into a small non-stick frying pan over a medium heat. Beat one egg, then pour it into the pan and scatter over a quarter of the cheese and cook for 1 minute. Put a tortilla, pesto side down, on top of the egg, press it down and cook for a minute or two.
- 3
Remove from the pan and set aside while you repeat with the remaining eggs, cheese and tortillas.
- 4
When cool enough to handle, roll up the tortillas, with the egg and cheese inside. Serve warm, or leave to cool to use for a packed lunch.
Nutrition
1 serving ≈ 98 g
Nutrition values are estimates. - means data is unavailable.
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