Roasted Vegetables and Egg Breakfast Wrap | Low-carb Recipe

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)
• Preheat oven to 425℉.
• 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.
• Lay wraps flat on a countertop. Top with roasted vegetables, eggs, and cheese. Roll up and serve immediately.