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.
5 large egg whites
5 tablespoons milk
1 large egg
1 tablespoon chopped fresh cilantro
1/2 teaspoon salt
1/8 teaspoon 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.