Asparagus Omelet Tortilla Wrap Recipe

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Asparagus Omelet Tortilla Wrap Recipe
Asparagus Omelet Tortilla Wrap Recipe photo by Taste of Home
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Asparagus Omelet Tortilla Wrap Recipe

Read Reviews
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Since this omelet is packed with whole grains, veggies and protein, all I have to do is add a side of fresh fruit for a healthy breakfast before work. Instead of asparagus, sometimes I make this with fresh spinach. —Bonita Suter, Lawrence, Michigan
MAKES:
1 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
1 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

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 same skillet, heat butter over medium-high heat. Pour in egg mixture. 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 tortilla. Yield: 1 serving.
Originally published as Asparagus Omelet Tortilla Wrap in Healthy Cooking Annual Recipes Annual 2015, p69

Nutritional 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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  • 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
  1. 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.
  2. In same skillet, heat butter over medium-high heat. Pour in egg mixture. 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 tortilla. Yield: 1 serving.
Originally published as Asparagus Omelet Tortilla Wrap in Healthy Cooking Annual Recipes Annual 2015, p69

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RockinRLady User ID: 1218478 284548
Reviewed Mar. 3, 2018

"This was fairly easy to make. I used canned asparagus rather than fresh & it worked just fine. It was a little on the dry side, so I added 1/2 cup heated salsa to the one I made for my hubby."

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