Login to Save Like

Ingredients

• 2 Tbsp.  extra-virgin olive oil
• 2 cups  fresh baby spinach, chopped
• 3 oz.  prosciutto, chopped
• 1/2 cup  fresh basil, snipped
• 1 6-oz. jar  marinated artichoke hearts, drained
• 3   shallots, finely chopped
• 2 cloves  garlic, minced
• 8   eggs
• 6   10-inch flour tortillas
• 1/2 cup  purchased basil pesto
• 1-1/2 cups  shredded mozzarella cheese (6 oz.)
• 1 15-oz. container  refrigerated marinara sauce, heated

Description

Mexican In Style But Italian In Flavor, These Hearty Egg-filled Tortillas Make An Excellent Breakfast, Lunch, Or Dinner.

Recipe.com