Recipe by Classico
"Mexican in style but Italian in flavor, these hearty egg-filled tortillas make an excellent breakfast, lunch, or dinner."
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extra-virgin olive oil
fresh baby spinach, chopped
fresh basil, snipped
1 (6 ounce) jar
marinated artichoke hearts, drained
shallots, finely chopped
6 (10 inch)
purchased basil pesto
1 1/2 cups
shredded mozzarella cheese
Classico® Tomato and Basil pasta sauce
I skipped the fresh basil (only because I didn't have any) and didn't bother serving this with pasta sauce. I also used whole wheat tortillas. I was hesitant to serve this to the family because I wasn't sure they would like them......but every single one of us loved it. NO leftovers. Family asked me to make this again tomorrow.
My husband and I absolutely loved this! So flavorful and filling and easy! I substituted ham for the prosciutto, onions for the shallots, left out the cheese, skipped the pasta sauce, but put a little ketchup in my home made pesto. Definitely a good recipe that can be altered to use what you already have on hand!
I hate all things green but this was great! I did substitute ham for sausage and mozzerella for Almond cheese. And made a homemade pesto without the pinenuts. Am making again today! Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Breakfast Burrito
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 334
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