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Asparagus and cilantro
meld in this light and delectable brunch entrée (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. Serve with slices of watermelon.
Asparagus
and Herb-Scrambled Eggs
- 5 large egg whites
5 tablespoons milk
1 large egg
1 tablespoon chopped fresh cilantro
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1 tablespoon vegetable oil
1 cup chopped trimmed asparagus
8 (8-inch) flour tortillas, warmed
Salsa for accompaniment
- In a medium mixing bowl,
beat egg whites, milk and egg. Stir in cilantro, salt and pepper;
set aside.
- Preheat large non-stick
skillet over medium-high heat. Add oil and sauté asparagus
until tender, about 3 minutes.
- Lower heat to medium and
pour in egg mixture. Stir gently until eggs are set.
- Serve immediately in warmed
tortillas and top with salsa.
Makes 8 servings.
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