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Nutrition Facts
Serving Size 1 (499g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 cup pecorino cheese
Calories 309
Calories from Fat 168		(54%)
Amount Per Serving		%DV
	Total Fat 18.7g	28%
	Saturated Fat 5.0g	25%
	Monounsaturated Fat 9.1g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 427mg		142%
Sodium 205mg		8%
Potassium 999mg		28%
Total Carbohydrate 17.8g		5%
	Dietary Fiber 7.5g	29%
	Sugars 5.5g
Protein 22.4g		44%
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Asparagus Omelette Wraps

Recipe #232083 | 40 min | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: **Jubes**
Jun 3, 2007

These wraps make a lovely breakfast, light lunch or entrée. This recipe was originally from a free health magazine. Makes at least 8 wraps. Serve with a little hollandaise sauce if desired. Can easily use parmesan cheese in place of the pecorino and any herbs of your preference

SERVES 4 (change servings and units)

Ingredients

8 eggs
1/2 cup milk
1 tablespoon fresh sage, roughly chopped (updated from bunch that auto appeared)
1 teaspoon fresh thyme, chopped
2 garlic cloves, chopped
1/4 cup pecorino cheese, grated (can subsitute your preference for cheese)
24 stalks asparagus
2 tablespoons extra virgin olive oil

Directions

1
Beat the eggs in a bowl. Add the milk, sage, thyme, garlic, pecorino and season with cracked black pepper.
2
Lay the asparagus lengthways in a pan with just enough salted boiling water to cover the spears. Cook for 2 minutes until they are tender but still crisp.
3
Heat a large non stick flat pan with a little olive oil. Pour a ladle of the egg mixture into the pan and roll the pan around until the egg is thinly layered over the base and it is cooked on one side. Reduce the heat and flip to cook the egg on the other side.
4
Repeat until all the egg mixture is used up.
5
Fill the crepes with asparagus and serve with an extra sprinkle of grated pecorino.
6
Note: To prepare asparagus take the tender stalk in both hands; gently hold the spear end of the stalk with one hand while you snap the bottom end off with the other hand. Then trim the broken end with a sharp knife and the asparagus is ready to cook.

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Featured Reviews for This Recipe

From: LoriInIndiana

On Jun 5, 2009

This was yummy! I made this for myself for breakfast today and was pleased that I chose this recipe. The boys had already eaten and were disappointed when they started smelling mommy's breakfast cooking. =) I used 1% milk and dill instead of sage but other than that followed the directions. A treat for me this was! Thanks! Made for the Genies of Gourmet, Zwt 5 Omelette Challenge!

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From: bluemoon downunder

On Jun 1, 2009

We greatly enjoyed these flavoursome omelette wraps (I halved the recipe for just two of us) with Roasted Dijon Potatoes and Smothered Cabbage. My only changes were to use 2 cloves of minced garlic to the half quantity made, low-fat milk and to add some rosemary to the sage and thyme. Just love garlic and herbs! YUMMY! I made these for Ali Baba's Babes for ZWT 5. Thanks for a wonderfully delicious recipe, **Jubes**. Made for Ali Baba's Babes for ZWT 5.

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From: JackieOhNo!

On Jun 2, 2009

Well, I love asparagus, and this is a delightful, new way to prepare it. I halved the recipe and used chives and dill instead of the sage and thyme (my preference). The result was wonderful, and I will be enjoying this again. Made for the ZWT5 Omelette Challenge by a Groovy GastroGnome. (Oh...I also did use hollandaise, which was a nice touch.)

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From: Peter J

On Feb 3, 2008

These were fantastic! First time I've tried pecorino cheese and really glad I bought some because it suits this recipe really well and my taste in general so it was a good new discovery in the cheese world. The herbs work together really well with the eggs and cheese and it was quick to put together and thoroughly enjoyed.

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