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Spanish-Style Brunch Wraps



3 eggs
1 tablespoon shredded Manchego cheese
2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 tablespoon chopped green onion
1 tablespoon chopped roasted sweet red pepper
1-1/2 teaspoons olive oil
2 sun-dried tomato tortillas (10 inches), warmed
1/4 cup tapenade or ripe olive bruschetta topping
TOPPING:
1-1/2 teaspoons minced fresh parsley
1-1/2 teaspoons lemon juice
1-1/2 teaspoons olive oil
1 garlic clove, minced
1/2 teaspoon capers, drained


In a small bowl, whisk the eggs, cheese, oregano and pepper; set aside.

In a small skillet over medium heat, cook onion and red pepper in oil until tender. Add egg mixture; cook and stir until eggs are completely set.

Spread tortillas with tapenade. Spoon egg mixture off center onto tortillas; roll up tightly. Cut wraps in half. Combine topping ingredients; drizzle over wraps. Serve immediately.

Yield: 2 servings.


Nutritional Facts
1 wrap equals 437 calories, 26 g fat (5 g saturated fat), 319 mg cholesterol, 640 mg sodium, 38 g carbohydrate, 1 g fiber, 15 g protein.