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Asparagus Omelet Tortilla Wrap Recipe

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This recipe for Asparagus Omelet Tortilla Wrap is from The Verhage Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large egg
2 large egg whites
1 tablespoon fat-free milk
2 teaspoons grated Parmesan cheese
1/8 teaspoon pepper
4 fresh asparagus spears, trimmed and sliced
1 teaspoon butter
1 green onion, chopped
1 whole wheat tortilla (8 inches), warmed
Directions:
Directions:
In a small bowl, whisk the first five ingredients until blended. Place a small nonstick skillet coated with cooking spray over medium heat; add asparagus. Cook and stir 3-4 minutes or until crisp-tender. Remove from pan.

In the same skillet, heat butter over medium-high heat. Pour in the egg mixture. The mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon green onion and asparagus on one side. Fold omelet in half; serve in a tortilla.
Number Of Servings:
Number Of Servings:
1
Personal Notes:
Personal Notes:
Nutrition Facts
1 wrap: 319 calories, 13g fat (5g saturated fat), 225mg cholesterol, 444mg sodium, 28g carbohydrate (4g sugars, 3g fiber), 21g protein. Diabetic Exchanges: 2 lean meat, 2 fat, 1-1/2 starch.

 

 

 

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