Prep: 10 Mins Cook: 5 Mins
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 watermel

Asparagus and Herb-Scrambled Eggs


  • 5 egg whites
  • 5 tbls. 2% milk
  • 1 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
  • 1 cup ORTEGA Salsa - Homestyle Recipe (Mild)


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.

Add To Recipe Box Back to Recipes

Rate this recipe

Please login in to rate this recipe.