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Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 cups fresh baby spinach, chopped
• 3 ounces prosciutto, chopped
• 1/2 cup fresh basil, snipped
• 1 6 ounce 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 ounce 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.

Better Homes And Garden