From: Chef Michael Moorman, m.Henry, Chicago. Yield: 12 servings.
2 medium poblano peppers, seeded and julienned
1 bunch asparagus (12 oz.), chopped
1 cup mushrooms, sliced
¼ cup shallots, chopped
¼ cup sun-dried tomatoes, julienned thin
1 tsp. dried oregano
½ tsp. salt
½ tsp. pepper
⅓ cup olive oil, divided
3 cups fresh spinach
½ cup garlic cloves
1 Tbsp. olive oil
½ cup mayonnaise
24 large eggs, beaten
¼ cup butter
12 10" flour tortillas
4 avocados (8-10 oz. each), pitted, skinned, quartered and sliced lengthwise
To prepare vegetables: Heat oven to 350°F. Toss peppers, asparagus, mushrooms, shallots, tomatoes, oregano, salt and pepper in ¼ cup olive oil. Transfer to sheet pan and roast for 15-20 minutes, turning once. Remove and keep warm. Saute spinach in remaining 1⅓ Tbsp. olive oil, just until it's wilted. Remove from heat; keep warm.
For garlic mayonnaise: In small baking dish, roast garlic cloves in 1 Tbsp. olive oil in a 350°F oven for 30 minutes. Cool. Blend mayonnaise and garlic until smooth; refrigerate.
For wrap: Scramble eggs in melted butter over medium heat until firm throughout with no visible liquid egg remaining; keep warm. For each serving, warm a torilla on a flat grill or in a pan. Transfer to a plate. Spread 1 Tbsp. garlic-mayonnaise down center of the tortilla. Place ½ cup scrambled eggs down the center of the tortilla. Top with a quarter of sliced avocado. Spread 2 Tbsp. wilted spinach over avocado. Top with ¼ cup roasted vegetables. Roll up, burrito-style. Serve immediately.