Serves 2

Ingredients
1/4 cup pancetta, diced
4 eggs
2 tablespoons milk
1/2 tablespoon olive oil
2 tablespoons pesto
2 whole wheat tortillas
Salt
Fresh ground pepper

Directions

Heat a small sauté pan over low heat.
Add the pancetta and cook until lightly crisp, about 12-15 minutes. Set aside.
Meanwhile, in a medium mixing bowl, beat eggs and milk until well combined and pale yellow. Season with salt and pepper.
Heat olive oil in a large saute pan over medium heat.
Add egg mixture to the pan. Let the eggs cook without stirring for a minute or two.
As the eggs start to set, use a wooden spoon to move the eggs around the pan, forming large curds. Continue cooking, stirring constantly, until the eggs set to desired doneness, about 3-5 minutes.
Drain and discard the oil from the pancetta. Add the meat to the scrambled eggs and mix together.
Spread 1 tablespoon of pesto across each tortilla. Divide the egg mixture among each tortilla, and roll burrito.

[Credit: Greatist.com]