Asparagus and Emmenthal Omelette Roll-Ups for Two

In bowl, whisk together eggs, water, green onion, salt and pepper. In large nonstick skillet, melt half of the butter over medium-high heat. Pour in half of the egg mixture; cook for 3 minutes. Sprinkle with half of the cheese; cook for about 1 minute or until set. Transfer to plate; keep warm. Repeat with remaining egg mixture.

Meanwhile, snap off woody ends of asparagus. In large skillet of boiling water, cook asparagus for about 5 minutes or until tender-crisp. Drain.

Spread salsa evenly over tortillas; top each with omelette. Arrange asparagus along 1 side of each; roll up. Slice each diagonally in half.

This recipe is part of our online Dinner Club: Canadian Living's best, seasonal recipes for fast and easy weeknight dinners, plus weekly food tips by Canadian home cooks across the country. Jump to this week's selection of simple weeknight dinners >>

Additional information :

Broiled Tomato Halves
Cut 2 plum tomatoes in half lengthwise. Place, cut side up, on foil-lined baking sheet; sprinkle with pinch each salt and pepper. Broil for 4 minutes or until top is golden. Sprinkle with 1 clove garlic, minced, and 2 tbsp (25 mL) chopped fresh parsley, basil or oregano.

Makes 2 servings.

Source : Canadian Living Magazine: May 2000