Makes 6 servings
|1||tablespoon olive oil|
|Salt and black pepper|
|6||green onions, white part diced and green tops reserved|
|6||slices boiled ham|
- Preheat oven to 350°F. Place asparagus on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast about 10 minutes or until tender but not limp. Remove from oven and keep warm.
- Heat small nonstick skillet or omelet pan over medium heat. Beat 1 egg in small bowl. Add scant tablespoon green onion to skillet and cook a few seconds. Add beaten egg to skillet, allowing to spread in circle. Do not stir egg. Place ham slice on top of egg crepe; cook until heated trough. Remove egg crepe from pan. Repeat until there are 6 ham and egg crepes.
- Place 2 asparagus spears on each crepe and roll up. Tie each bundle with the reserved green tops and serve.
Top ham with shredded Swiss cheese.
|Saturated Fat||2 g|
|Total Fat||8 g|
|Calories from Fat||58 %|
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