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
• 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

1. In a small bowl, whisk the eggs, cheese, oregano and pepper; set aside.
2. 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.
3. 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.

eggs, manchego cheese, fresh oregano, pepper, green onion, sweet red pepper, olive oil, tomato tortillas, tapenade, parsley, lemon juice, olive oil, garlic, capers

Taken from www.tasteofhome.com/recipes/spanish-style-brunch-wraps/ (may not work)