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Roasted Vegetable & Egg Wrap

Yield: 12 servings


Poblano peppers, seeded and julienned

6 oz. 2 medium

Asparagus, chopped

12 oz. 1 bunch

Mushrooms, sliced

1 oz. 1 cup

Shallots, chopped

1 oz. 1/4 cup

Sun-dried tomatoes, julienned thin

1 oz. 1/4 cup

Dried oregano

1 tsp.

Salt and Pepper

1/2 tsp. each
Olive oil, divided 1/3 cup

Fresh spinach

3 cups

Garlic cloves

1/2 cup

Olive oil

1 Tbsp.


4 oz. 1/2 cup

Eggs, beaten

2 lb. 10 oz.* 24 large


1/4 cup

Flour tortillas

10-inch 12

Avocados, pitted, skinned, quartered & sliced lengthwise

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.
    • 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.
    • Scramble eggs in melted butter over medium heat until firm throughout with no visible liquid
      egg remaining; keep warm.
    • 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).