asparagus and egg wrap Recipe
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Ingredients
- 2 tortilla wraps
- 8 asparagus spears
- 2 medium eggs
- olive oil
- extra virgin olive oil
- salt
- black pepper
- parmigiano reggiano
How to make asparagus and egg wrap
English asparagus is in season! After bringing home a bunch from the local farmers' market, I made them into this quick, simple lunch.
- Trim woody ends on asparagus and cook in boiling salted water for about 3 - 5 minutes until al dente. Drain and rinse under cold running waer.
- Beat eggs together with a pinch of salt and heat olive oil in a small frying pan. Add half of the eggs and swirl it around the pan to make a thin omelette that is almost the same size as the wrap. Repeat for another omelette.
- Drizzle extra virgin olive oil on the wrap, sprinkle with salt and black pepper. Lay over the omelette then arrange 4 of the asparagus spears on one end of the wrap. Shave over some parmigiano reggiano, roll up and slice. Repeat for the other wrap.
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sometemple saysI had these for breakfast this morning. They were fantastic.
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Mariska sayslow carb , high fiber, great recipe thanks
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this seems like great picnic food! :D that gives me ideas.. for a picnic.. hmm if it wasn't winter and pouring rain.. BUT this looks good! I will come back to look at this if i'm planning a picnic!