Zutaten für Asparagus Omelette Wraps
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Zubereitung von Asparagus Omelette Wraps
- Whisk together 6 large eggs in a bowl.
- Stir in 1/4 cup milk, 1 teaspoon dried sage, 1 teaspoon dried thyme, 1 clove minced garlic, 1/4 cup grated pecorino romano cheese (or parmesan), and a generous pinch of freshly cracked black pepper.
- Snap off the tough ends of 1 pound asparagus. Lay the spears lengthwise in a pan with enough salted boiling water to cover.
- Cook for 2-3 minutes, until tender-crisp. Immediately rinse under cold water to stop the cooking process and set aside.
- Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat.
- Pour 1/4 cup of the egg mixture into the hot skillet, tilting to create a thin, even crepe. Cook for 1-2 minutes per side, or until set.
- Repeat with the remaining egg mixture, creating 8-10 crepes.
- Fill each crepe with a few asparagus spears.
- Sprinkle with extra grated pecorino romano cheese (or parmesan).
- Roll up the crepes tightly and serve immediately. Garnish with fresh herbs if desired.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
20g
Fat
24g
Carbs
5g
