Pesto eggs

Ingredients

• 2 pieces Large Egg (free‑range, at room temperature)
• 2 tbsp Pesto (store‑bought or homemade)
• 1 tbsp Parmesan Cheese (freshly grated)
• 4 leaves Fresh Basil Leaves (torn roughly)
• 4 halves Cherry Tomato (sliced in half)
• 1 tbsp Cream Cheese (softened)
• 1 piece Large Flour Tortilla (10‑inch, preferably soft)
• 1 pinch Salt (to taste)
• 1 pinch Black Pepper (freshly ground, to taste)

Instructions

1. Prepare Fresh Ingredients

   Slice the cherry tomatoes in half, grate the Parmesan, and tear the basil leaves. Set everything aside within easy reach.

   Time: PT2M

2. Warm the Tortilla

   Place the tortilla in the dry skillet over medium heat for about 30 seconds per side until pliable. Transfer to a plate.

   Time: PT1M

   Temperature: Medium heat (≈350°F)

3. Beat the Eggs

   In a small bowl, whisk the two eggs with a pinch of salt and pepper until just combined.

   Time: PT1M

4. Cook Eggs in Pesto

   Add the pesto to the skillet, spreading it evenly. Pour the whisked eggs over the pesto and let them set, gently stirring once to create soft curds.

   Time: PT2M

   Temperature: Medium heat (≈350°F)

5. Add Toppings

   When the eggs are just set but still slightly runny, sprinkle the grated Parmesan, scatter the basil leaves, arrange the tomato halves, and dollop the softened cream cheese on top.

   Time: PT1M

6. Fold the Wrap

   Lay the warmed tortilla over the egg mixture, then using the spatula, carefully flip the whole thing so the tortilla folds around the filling, creating a sealed wrap.

   Time: PT1M

7. Final Warm‑through

   Cook the assembled wrap for another 30 seconds, pressing gently with the spatula, until the tortilla is lightly toasted and the cheese is fully melted.

   Time: PT30S

   Temperature: Medium heat (≈350°F)

8. Plate and Serve

   Slide the wrap onto a plate, cut in half if desired, and enjoy immediately while the yolk is still runny.

   Time: PT30S

Nutrition Facts

Calories

350

Protein

18 g

Carbohydrates

30 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Large Egg: Egg whites
• Instead of Pesto: Basil sauce, green pesto without nuts
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Fresh Basil Leaves: Spinach leaves
• Instead of Cherry Tomato: Regular tomato, diced
• Instead of Cream Cheese: Goat cheese spread
• Instead of Large Flour Tortilla: Gluten‑free tortilla
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Non‑Stick Skillet
• Spatula
• Small Bowl
• Whisk (optional)
• Knife
• Cutting Board
• Plate

Critical Steps — Do Not Skip

• Mixing the eggs directly into the pesto ensures the flavor is evenly distributed.
• Flipping the tortilla around the partially cooked egg mixture must be done gently to keep the wrap intact.

Chef Tips from the Video

• Use a non‑stick skillet to prevent sticking and make flipping easier.
• For an extra‑runny yolk, stop cooking when the center is still slightly liquid; the heat of the tortilla will finish it.

Troubleshooting

Storage

Refrigerator: Wrap can be stored in an airtight container for up to 24 hours; reheat in a skillet over low heat.

Freezer: Not recommended – the tortilla may become soggy.

Room temperature: Best enjoyed immediately; can sit out for up to 1 hour at room temperature.

Make-Ahead Tips

• Prepare pesto and slice tomatoes the night before; store in sealed containers.
• Grate Parmesan in advance and keep refrigerated.

Frequently Asked Questions