The Incedible Edible Egg

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Roasted Vegetable Egg Wrap

Roasted Vegetable Egg Wrap

Yield: 12 servings


  • 6 oz. Poblano peppers (2 medium), seeded and julienned
  • 12 oz. asparagus (1 bunch), chopped
  • 1 oz. (1 cup) sliced mushrooms 
  • 1 oz. (1/4 cup) shallots
  • 1 oz. (1/4 cup) sun-dried tomatoes, julienned thin
  • 1 tsp. dried oregano
  • salt and pepper, 1/2 tsp. each
  • 1/3 cup olive oil divided
  • 3 cups fresh spinach
  • 1/2 cup garlic cloves
  • 1 tbsp. olive oil
  • 4 oz. (1/2 cup) mayonnaise
  • 2 lb., 10 oz.* eggs (24 large), beaten
  • 1/4 cup butter
  • 12 flour tortillas, (10-in.)
  • 4 avocados (8-10 oz. ea.) pitted, skinned, quartered and sliced lengthwis

*If using frozen or liquid whole egg product.


  1. 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.
  2. 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.
  3. Scramble eggs in melted butter over medium heat until firm throughout with no visible liquid egg remaining; keep warm.
  4. 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.

NOTE: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).