This is a fresh way to serve scrambled eggs and using tortilla wraps as pizza bases means it can be prepared quickly.
Preparation time: 10 minutes Cooking time: 15 minutes
2 tortilla wraps 30 ml (2 T) olive oil 60 ml (¼ c) tomato pesto
15 ml (1 T) butter 8-10 eggs salt and freshly ground black pepper 4 spring onions, chopped handful each green, yellow and red pepper (optional) 100 g Cheddar cheese, grated
Preheat the oven to 200 °C. Grease a large baking sheet with nonstick spray. 1 Bases Arrange the wraps on the baking sheet, drizzle the oil over and bake for 5 minutes or until slightly crisp. Remove from the oven and set aside to cool. 2 Spread the pesto over the wraps. 3 Topping Heat the butter in a pan. Break the eggs into a mixing bowl and whisk lightly. Pour into the hot pan and make scrambled eggs. Season with salt and pepper. Divide between the 2 tortillas. 4 Switch on the oven grill. Scatter the spring onions and peppers, if using, on top of the scrambled eggs, followed by the grated cheese. Grill until the cheese has melted. 5 Cut the tortilla pizzas into wedges and serve immediately.