Asparagus and Emmenthal Omelette Roll-Ups for Two

Asparagus and Emmenthal Omelette Roll-Ups for Two Image by: Asparagus and Emmenthal Omelette Roll-Ups for Two Author: Canadian Living

Serve with Broiled Tomato Halves (see recipe below)

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: May 2000

Ingredients

  • 4 eggs
  • 2 tablespoons water
  • 1 green onion chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 1/2 cup shredded Emmental cheese
  • 1/2 cup shredded Swiss-style cheese
  • 8 oz asparagus
  • 1/4 cup salsa
  • 2 tortillas

Method

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 >>

Nutritional facts <b>Per serving:</b> about

  • Sodium 1006 mg
  • Protein 27 g
  • Calories 525.0
  • Total fat 29 g
  • Cholesterol 474 mg
  • Saturated fat 13 g
  • Total carbohydrate 39 g

%RDI

  • Iron 32.0
  • Fibre 0.0
  • Folate 77.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 29.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 39.0
  • Vitamin C 27.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Asparagus and Emmenthal Omelette Roll-Ups for Two

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