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Herb-Scrambled Egg with Flour Tortillas rec.food.recipes/Dancer (2000) Makes 6 servings
5 tablespoons nonfat milk 5 egg whites 1 large egg 1 tablespoon fresh cilantro 1 cup asparagus tips, cooked, diced fresh ground black pepper 6 8 inch flour tortillas 1 tablespoon canola oil
In a mixing bowl, combine egg, egg whites, and milk. Add cilantro and pepper. In a saute pan, heat oil and add asparagus and egg mixture. Stir continuously over medium heat until set. Serve rolled in flour tortillas and top with picante sauce.
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