Italian Breakfast Burrito
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 cups fresh baby spinach, chopped
- 3 ounces prosciutto, chopped
- 1/2 cup fresh basil, snipped
- 1 (6 ounce) jar marinated artichoke hearts, drained
- 3 shallots, finely chopped
- 2 cloves garlic, minced
- 8 eggs
- 6 (10 inch) flour tortillas
- 1/2 cup purchased basil pesto
- 1 1/2 cups shredded mozzarella cheese
- 15 ounces Classico® Tomato and Basil pasta sauce
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