Tomato and Asparagus Wrap

Why grab a fast food sandwich or wrap when you can make this filling egg tortilla in about 20 minutes?

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  • Makes: 1 servings
  • Serving Size: 1 wrap each
  • Prep: 15 mins
  • Cook: 6 mins to 7 mins

Tomato and Asparagus Wrap

Directions

  1. In a small bowl whisk together 1/2 cup refrigerated or frozen egg product, thawed; 2 Tbsp. milk; 1/4 tsp. snipped fresh rosemary; and 1/8 tsp. ground black pepper. Coat a small skillet with nonstick cooking spray. Cook 1/4 cup 1-inch asparagus pieces in skillet over medium-high heat for 4 minutes. Reduce heat to medium. Pour egg mixture over asparagus. Cook without stirring until mixture begins to set on bottom and around edges. With a spatula, lift and fold partially cooked egg mixture so uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg is cooked through but is still glossy and moist. Remove from heat. Fold in 1/4 cup halved cherry tomatoes. Spoon mixture onto an 8-inch whole grain high-fiber low-carb tortilla. Sprinkle with 1Tbsp. shredded Asiago cheese. Roll up.
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Nutrition Facts (Tomato and Asparagus Wrap)

  • Per serving:
  • 212 kcal ,
  • 7 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 9 mg chol. ,
  • 626 mg sodium ,
  • 25 g carb. ,
  • 13 g fiber ,
  • 6 g sugar ,
  • 24 g pro.
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