cheese and pesto egg rolls

RECIPE DIRECTION :

1. Spread each tortilla wrap with 1 tablespoon of the pesto and set aside.
2. Drizzle 1½ teaspoons of the oil into a small non-stick frying pan over a medium heat. Beat one egg, then pour it into the pan and scatter over a quarter of the cheese and cook for 1 minute. Put a tortilla, pesto side down, on top of the egg, press it down and cook for a minute or two.
3. Remove from the pan and set aside while you repeat with the remaining eggs, cheese and tortillas.
4. When cool enough to handle, roll up the tortillas, with the egg and cheese inside. Serve warm, or leave to cool to use for a packed lunch.