I spied some grape tomatoes at the grocery store last week. They’re not local, or in season, but I still wanted them. When I got home, I immediately tossed them in the oven with a little bit of olive oil, salt, and pepper. 30 minutes later, I had a dish of roasted tomatoes, ready for something.
That something turned out to be this egg and tomato wrap. It’s more of a meal idea than a recipe, but so good that I had to share. I put some of the roasted tomatoes in a frying pan, and added 2 beaten eggs.
When the eggs were done, I place them on a tortilla and sprinkled cheese on top. I wrapped the tortilla, and placed it seam side down in the still-hot frying pan. I flipped it after a few minutes to brown the other side, and then breakfast/brunch/lunch? was served.