Fruit-Filled Cantaloupe Baskets and the Egg~Asparagus Roll~ups make a wonderful weekend brunch. Invite another family over to enjoy these with you. The sounds of the laughter of friends along with some treats for the palate make for wonderful memories.
Egg~Asparagus Roll~ups (Print this)
24 fresh asparagus spears
1/2 tsp. lemon juice
5 eggs beaten
1/2 cup skim milk
1 1/2 Tblsp. chopped green onions
1/4 tsp. salt
1/2 tsp. pepper
8 (6 inch) flour tortillas
3/4 cup shredded Monterey Jack cheese
Trim aspargus stems. Steam in a vegetable steamer or in the microwave until tender-crisp. Toss with lemon juice and set aside.
Combine eggs, milk, green onions, salt and pepper in bowl; mix well.
Coat skillet with non-stick cooking spray. Add egg mixture. Scramble until partially set.
Place damp paper towels between tortillas and wrap in foil.
Bake at 350 degrees for 5 to 10 minutes or until softened.
Place 3 asparagus spears in center of each tortilla. Top each with 1/8 of the egg mixture and 1 1/2 Tblsp. cheese. Roll up, Place seam side down on serving plates.
Garnish with warmed salsa, sour cream, and additional green onions.
1/2 tsp. lemon juice
5 eggs beaten
1/2 cup skim milk
1 1/2 Tblsp. chopped green onions
1/4 tsp. salt
1/2 tsp. pepper
8 (6 inch) flour tortillas
3/4 cup shredded Monterey Jack cheese
Trim aspargus stems. Steam in a vegetable steamer or in the microwave until tender-crisp. Toss with lemon juice and set aside.
Combine eggs, milk, green onions, salt and pepper in bowl; mix well.
Coat skillet with non-stick cooking spray. Add egg mixture. Scramble until partially set.
Place damp paper towels between tortillas and wrap in foil.
Bake at 350 degrees for 5 to 10 minutes or until softened.
Place 3 asparagus spears in center of each tortilla. Top each with 1/8 of the egg mixture and 1 1/2 Tblsp. cheese. Roll up, Place seam side down on serving plates.
Garnish with warmed salsa, sour cream, and additional green onions.
