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Add a photoServings: 8
Ingredients
- 5 x egg whites
- 5 Tbsp. 2% lowfat milk
- 1 x egg
- 1 Tbsp. minced fresh cilantro
- 1/2 tsp salt
- 1/8 tsp freshly-grnd black pepper
- 1 Tbsp. vegetable oil
- 1 c. minced trimmed asparagus
- 8 x flour tortillas - (8" dia) warmed
- 1 c. Ortega salsa - homestyle recipe (mild)
Directions
- In a medium mixing bowl, beat egg whites, lowfat milk and egg. Stir in cilantro, salt and pepper; set aside.
- Preheat large non-stick skillet over medium-high heat. Add in oil and saute/fry asparagus till tender, about 3 min. Lower heat to medium and pour in egg mix. Stir gently till Large eggs are set.
- Serve immediately in warmed tortillas and top with salsa.
- This recipe yields 8 servings.
- Description: "Asparagus and cilantro meld in this light and delectable brunch entree (it could make a quick dinner, as well). The high proportion of egg whites makes this dish especially suited for those watching fat content in their diet."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 8 servings | |
| Calories 39 | |
| Calories from Fat 21 | 54% |
| Total Fat 2.41g | 3% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.04g | |
| Cholesterol 24mg | 8% |
| Sodium 285mg | 12% |
| Potassium 120mg | 3% |
| Total Carbs 2.94g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.71g | 0% |
| Protein 1.65g | 3% |
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