- Bonnie Stern and Fran Berkoff
Asparagus and Cheese Omelette Wrap
Looking for a twist on the ordinary omelette? This light and fluffy wrap is a scrumptious alternative.
1 tbsp (15 mL) water
1 tsp (5 mL) chipotle purée (optional)
1/2 tsp (2 mL) salt
1 tsp (5 mL) extra virgin olive oil
2 tbsp (25 mL) chopped fresh chives or green onions
1/2 cup (125 mL) grated smoked cheddar or smoked mozzarella
3 spears asparagus, trimmed, cooked and diced
1 10-in/26-cm whole wheat flour tortilla
- Beat eggs lightly with water, salt and chipotles.
- Heat oil in a 10-in/26-cm nonstick skillet and add eggs. When eggs start to set, swish them around so that the unset top rotates to the bottom. Sprinkle with chives, cheese and asparagus. Cook a minute longer, just until cheese starts to melt.
- Meanwhile, warm and soften tortilla in a skillet (about one minute) or microwave (about 10 seconds), or wrap in foil and heat in a 300˚F (150˚C) oven for 10 minutes. Slide the omelette onto the tortilla and roll up. Cut in half on the diagonal for a sandwich or in slices for little appetizers.
Bonnie says: These are great for a breakfast or brunch sandwich. You can make them ahead and wrap in tinfoil and reheat in the oven, or you can slice them for little appetizers and serve hot or cold.
Fran says: Asparagus is a good, low-calorie source of folate and vitamin C: six spears contain 100 micrograms of folate, 25 percent of your recommended dietary allowance, as well as 20 milligrams of vitamin C—all for only 25 calories. Asparagus also contains fibre, important antioxidants, and is a useful source of vitamin B6 and potassium.
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