Roasted Vegetable and Egg Breakfast Wrap

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4 servings

Ingredients

• 1 red bell pepper, seeded and thinly sliced
• 1 large zucchini, halved lengthwise and cut into ¼” thick half moons
• 1 medium onion, cut into ½” thick wedges
• 1 bunch asparagus, trimmed and cut into 1” lengths
• 1 tablespoon plus 2 teaspoons olive oil, divided
• ¾ teaspoon fine sea salt
• ½ teaspoon black pepper
• 4 large eggs
• 4 Tumaro’s 8” Garden Veggie Carb Wise Wraps
• 1 cup shredded Cheddar cheese (4oz)

Directions

1. Preheat oven to 425℉. 
2. On a large baking sheet toss together bell pepper, zucchini, onion, asparagus, 1 tablespoon oil, salt, and pepper. Spread out in a single layer and roast, stirring once, until tender, about 15 minutes.
3. In a large nonstick skillet heat remaining 2 teaspoons oil over medium heat. Crack eggs into skillet, lightly sprinkle with salt and pepper, and cook to desired degree of doneness.
4. Lay wraps flat on a countertop. Top with roasted vegetables, eggs, and cheese. Roll up and serve immediately.