Best Asparagus Omelet Tortilla Wrap Recipes

ASPARAGUS OMELET TORTILLA WRAP

Asparagus Omelet Tortilla Wrap image

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

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 1 serving.

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 319 calories, Fat 13g fat (5g saturated fat), Cholesterol 225mg cholesterol, Sodium 444mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges

ASPARAGUS OMELET TORTILLA WRAP RECIPE

Asparagus Omelet Tortilla Wrap Recipe image

Since whole grains, veggies and protein are included in this omelet, 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 omelet with fresh spinach. -Bonita Suter, Lawrence, Michigan

Provided by @MakeItYours

Number Of Ingredients 9

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

Steps:

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.