Ingredients
3 eggs1 tablespoon shredded Manchego cheese2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano1/4 teaspoon pepper1 tablespoon chopped green onion1 tablespoon chopped roasted sweet red pepper1-1/2 teaspoons olive oil2 sun-dried tomato tortillas (10 inches), warmed1/4 cup tapenade or ripe olive bruschetta toppingTOPPING:1-1/2 teaspoons minced fresh parsley1-1/2 teaspoons lemon juice1-1/2 teaspoons olive oil1 garlic clove, minced1/2 teaspoon capers, drained
Preparation
In a small bowl, whisk the eggs, cheese, oregano and pepper; set aside.
In a small skillet over medium heat, cook onion and red pepper in oil until tender. Add egg mixture; cook and stir until eggs are completely set.
Spread tortillas with tapenade. Spoon egg mixture off center onto tortillas; roll up tightly. Cut wraps in half. Combine topping ingredients; drizzle over wraps. Serve immediately.
