Informations supplémentaires
30 min.
|
631 kcal
|
easy
|
|
Printable version
1. Cook the potatoes
Preheat the oven to 425°F. Cut the potatoes into very small cubes. Place on a baking sheet lined with baking paper. Add the spices, a drizzle of oil, salt and pepper. Mix. Bake in the oven for 15-18 minutes until tender.
2. Setup
Thinly slice the mushrooms and bell pepper.
3. Cook the vegetables
Heat a drizzle of oil in a skillet over medium to medium high heat. Cook the pepper and mushrooms 5-7 minutes until browned. Add salt and pepper.
4. Make the pesto
Meanwhile, add the basil, garlic and 1/4 2P | 1/3 3P cup oil in a food processor. Add salt and pepper. Reduce everything into a pesto. Mix the pesto with the mayonnaise.
5. Add the eggs
Break the eggs into a bowl then add them to the pan with the vegetables. Mix everything with a spatula and cook for 3-4 minutes or until the desired doneness of the eggs. Add salt and pepper to taste.
6. Plate your dish
Garnish the tortillas with pesto mayonnaise, cheddar, egg mixture and potatoes. Roll up and serve. You can also serve your potatoes as a side. Bon appétit!
2unitWheat tortilla 10in
4unitFresh egg
100unitWhite Medium Mushroom
1unitPepper(s)
200gYellow Potato(es)
2unitBasil
1unitGarlic Clove(s)
80gMild Cheddar
5gSpice Mix Roasted Garlic and Peppers
80mlMayonnaise
What you need
sheet pan, pan, spatula, food processor
631 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
54g
18%
fat
33g
51%
cholesterol
432mg
144%
fiber
6g
24%
protein
30g
saturated
13g
65%
sodium
764mg
32%
sugar
6g
trans
1g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg