2 TBS olive oil
2 c fresh baby spinach, chopped
3 oz prosciutto, chopped
½ c fresh basil, snipped
1 6oz jar marinated artichoke hearts, drained
3 green onions, chopped
2 cloves garlic, minced
8 eggs
6 tortillas
½ c basil pesto
1 ½ c shredded mozzarella
1 15ox marinara sauce, heated.
In skillet heat oil, spinach, prosciutto, basil, artichoke hearts, onion and garlic, until spinch wilted. In bowl whisk together eggs and pour over vegetables in skillet. Cook until eggs are done. Place in tortillas and serve marinara as a dipping sauce.
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