Spanish Style Brunch Wraps

Spanish Style Brunch Wraps

3 eggs
1 T. shredded Manchego cheese
2 t. minced fresh oregano or 1/2 t. dried oregano
1/4 t. pepper
1 T. chopped green onion
1 T. chopped roasted sweet red pepper
1 1/2 t. olive oil
2 sun dried tomato tortillas (10") warmed
1/4 C. tapenade or ripe olive bruschetta topping

Topping:
1 1/2 t. minced fresh parsley
1 1/2 t. lemon juice
1 1/2 t. olive oil
1 garlic clove minced
1/2 t. capers drained

In a small bowl whisk eggs, cheese, oregano and pepper; set aside.

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.

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 at once