Pesto Breakfast Wrap
Garden fresh flavours unite with our savoury quiche in this nourishing breakfast-to-go.
- Prep time: 5 min
- Makes: 1 wrap
- Cook time: 1.5 min
Ingredients
| 1 quiche / 85 g | EGG Bakes! Spinach & Ricotta |
| 1 tbsp / 15 ml | each mayonnaise and prepared basil pesto |
| 1 | large spinach wrap |
| Thinly sliced red onion, sliced tomato and baby arugula (to taste) |
Directions
Cook EGG Bakes! quiche according to package directions. Cut in half.
Blend mayonnaise with pesto and spread evenly down the center of the wrap.
Arrange quiche over mayonnaise mixture and top with sliced onion, tomato and arugula.
Fold in sides and roll up to enclose. Serve immediately.
Tips
Use any preferred flavour of tortilla wrap.
Replace the basil mayo mixture with 2 tbsp/30 ml herbed cream cheese (like Boursin).
EGG Bakes! Spinach & Ricotta
A lighter option, try our savoury Spinach & Ricotta quiches, made with 100% Naturegg Simply Egg Whites.
Learn MoreTips: Hard Boiled
To hard cook, place cold eggs in a single layer in a saucepan and cover with at least 1 inch (2.5 cm) of cold water over the top of the eggs. Cover saucepan and bring quickly to the boil over high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water for 18 to 23 minutes. Drain water and immediately run cold water over eggs until cooled. This helps to prevent a dark or greenish ring from forming around the yolk. Remove egg from shell.