Asparagus and Egg Breakfast Wrap

Makes 1 serving

Ingredients

  • 1 tsp canola oil
  • ¼ cup asparagus, chopped
  • 1 small garlic clove, minced
  • 1 large egg
  • 1 tbsp milk (1%)
  • 1 (6 inch) whole grain tortilla
  • 1 oz shredded cheddar cheese (about ¼ cup)
  • ¼ cup sliced tomato

Preparation

  1. Heat oil in a small frypan over medium-high heat.
  2. Add asparagus and garlic. Cook until asparagus is starting to soften, about 3-5 minutes.
  3. Whisk together egg with milk and add to asparagus in pan. Stir continuously until eggs are set.
  4. Transfer mixture to a tortilla, sprinkle with cheese and add fresh tomato slices.
  5. Fold tortillas tightly to enclose filling. Enjoy!

 

Nutritional analysis per serving: 306 calories, 19 g fat, 15 g protein, 20 g carbohydrate (18 g available carbohydrate), 2 g fibre, 329 mg sodium.

My Viva Servings: 1 grain, 2 protein, 1 vegetable, 2 fat