Roasted Vegetable and Egg Breakfast Wrap


Roasted Vegetable and Egg Breakfast Wrap

Roasted Vegetable and Egg Breakfast Wrap

4 servings


1 red bell pepper, seeded and thinly sliced

1 large zucchini, halved lengthwise and cut into ¼” thick half moons

1 medium onion, cut into ½” thick wedges

1 bunch asparagus, trimmed and cut into 1” lengths

1 tablespoon plus 2 teaspoons olive oil, divided

¾ teaspoon fine sea salt

½ teaspoon black pepper

4 large eggs

4 Tumaro’s 8” Garden Veggie Carb Wise Wraps

1 cup shredded Cheddar cheese (4oz)

  1. Preheat oven to 425℉. 
  2. On a large baking sheet toss together bell pepper, zucchini, onion, asparagus, 1 tablespoon oil, salt, and pepper. Spread out in a single layer and roast, stirring once, until tender, about 15 minutes.
  3. In a large nonstick skillet heat remaining 2 teaspoons oil over medium heat. Crack eggs into skillet, lightly sprinkle with salt and pepper, and cook to desired degree of doneness.
  4. Lay wraps flat on a countertop. Top with roasted vegetables, eggs, and cheese. Roll up and serve immediately.