Asparagus Omelette Wraps

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These wraps make a lovely breakfast, light lunch or entrée. This recipe was originally from a free health magazine. Makes at least 8 wraps. Serve with a little hollandaise sauce if desired. Can easily use parmesan cheese in place of the pecorino and any herbs of your preference

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Steps

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Beat the eggs in a bowl.

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Add the milk , sage , thyme , garlic , pecorino and season with cracked black pepper.

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Lay the asparagus lengthways in a pan with just enough salted boiling water to cover the spears.

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Cook for 2 minutes until they are tender but still crisp.

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Heat a large non stick flat pan with a little olive oil.

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Pour a ladle of the egg mixture into the pan and roll the pan around until the egg is thinly layered over the base and it is cooked on one side.

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Reduce the heat and flip to cook the egg on the other side.

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Repeat until all the egg mixture is used up.

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Fill the crepes with asparagus and serve with an extra sprinkle of grated pecorino.

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Then trim the broken end with a sharp knife and the asparagus is ready to cook.

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Ingredients

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eggs, milk, fresh sage, fresh thyme, garlic cloves, pecorino cheese, asparagus, extra virgin olive oil