egglife wraps are made with cage-free eggs, not flour.
Recipe and photo by Grace Scheidler @graceliveswell
1 pack Southwest-style egglife® wraps
Balsamic vinegar
Olive Oil
Italian Seasoning
1 sweet potato, sliced
1 eggplant, sliced
1 zucchini, sliced
3 sweet mini peppers, sliced
Mozzarella cheese (Trader Joe’s Almond Mozzarella is a fave!)
Spinach
Sun-dried tomatoes
Preheat oven to 375 degrees Fahrenheit.
Mix balsamic vinegar, olive oil and Italian seasoning in a bowl.
Spread sweet potato, eggplant, zucchini and sweet pepper slices in a single layer on a cookie sheet. Cover with balsamic vinegar, olive oil and Italian seasonings mixture.
Put in the oven and roast for about 30 minutes at 375.
In a hot skillet, without any oil, layer half of a tortilla with cheese, spinach, roasted vegetables and sun-dried tomatoes.
Top with more cheese, fold your tortilla in half and cook until it is crispy on both sides. Transfer to a plate, serve with the remaining roasted vegetables, and enjoy your delicious quesadilla!
NEW egglife wraps are made with eggs, not flour.
