Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 1



Two large eggs

1 ½ tsp. reduced-fat sour cream

¼ cup shredded reduced-fat Cheddar cheese

cooking spray

2 tbsp. finely chopped onion

1 ½ tsp. prepared pesto sauce

Three grape tomatoes, sliced

One slice of turkey, bacon, cut into

1/2-inch pieces

½ oz. marinated artichoke hearts drained and thinly sliced

1 (10-inch) flour tortilla

salt and pepper to taste



Mix eggs, sour cream, and cheese; whisk until well combined.

Apply cooking spray to a skillet and warm it up over medium heat. When the onion is transparent, add the pesto and continue to simmer and stir for about 6 minutes. Add tomatoes and stir; then, pour the egg mixture on top. Cook and whisk eggs for 3 to 5 minutes or until set. From the skillet, remove the eggs.

Cook and toss the turkey bacon in the skillet for about 6 minutes or until it begins to crisp. Add the artichoke hearts and cook for approximately a minute or until thoroughly cooked. Artichokes and bacon should be taken out of the skillet.

Spray cooking spray onto the skillet once more. Place the tortilla in the skillet and cook for 30 to 60 seconds on each side or until it is warm and flexible. Transfer to a plate after being taken off the heat.

Fill the tortilla’s center with the egg mixture, bacon, and artichokes, and sprinkle with salt and pepper. To encompass the filling, fold the bottom 2 inches of the tortilla. Tightly wrap.