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Roasted Vegetable & Egg Wrap
Yield: 12 servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
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Poblano peppers, seeded and julienned
|
6 oz. |
2 medium |
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Asparagus, chopped
|
12 oz. |
1 bunch |
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Mushrooms, sliced
|
1 oz. |
1 cup |
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Shallots, chopped
|
1 oz. |
1/4 cup |
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Sun-dried tomatoes, julienned thin
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1 oz. |
1/4 cup |
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Dried oregano
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1 tsp. |
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Salt and Pepper
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1/2 tsp. each |
| Olive oil, divided |
|
1/3 cup |
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Fresh spinach
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3 cups |
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Garlic cloves
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1/2 cup |
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Olive oil
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1 Tbsp. |
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Mayonnaise
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4 oz. |
1/2 cup |
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Eggs, beaten
|
2 lb. 10 oz.* |
24 large |
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Butter
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|
1/4 cup |
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Flour tortillas
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10-inch |
12 |
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Avocados, pitted, skinned, quartered & sliced lengthwise
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8-10 oz. each |
4 |
- Prepare vegetables: Heat oven to 350°F. Toss peppers, asparagus, mushrooms, shallots,
tomatoes, oregano, salt and pepper in ¼ cup olive oil. Transfer to a sheet pan and roast for
15-20 minutes, turning once. Remove and keep warm.Sauté spinach in remaining 1 ⅓ tablespoons olive oil just until wilted. Remove from heat;
keep warm.
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In a small baking dish, roast garlic cloves in 1 tablespoon olive oil in oven at 350°F for 30 minutes;
cool. Blend mayonnaise and garlic until smooth; refrigerate.
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Scramble eggs in melted butter over medium heat until firm throughout with no visible liquid
egg remaining; keep warm.
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For each serving, warm a tortilla on a flat grill or in a pan; transfer to a plate. Spread 1 tablespoon
garlic-mayonnaise down the center of the tortilla. Place ½ cup scrambled eggs down the center
of the tortilla. Top with a quarter of sliced avocado. Spread 2 tablespoons wilted spinach over
avocado. Top with ¼ cup roasted vegetables. Roll up, burrito-style. Serve immediately.
* If using frozen or liquid whole egg product.
NOTE: Do not let uncooked egg mixture remain at room temperature for longer than one hour
(including preparation and service time).
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