Ham & Asparagus Breakfast Wraps

Secure the rolled tortilla with a strip of scallion green or a yellow
bell pepper ring for a burst of color and flavor, or serve it in
a teacup for a more formal presentation.

Makes 2 servings

Ingredients

2 tsp reduced-calorie margarine
1 cup fat-free egg substitute
2 tbsp shredded extra-sharp cheddar cheese
1/4 tsp freshly ground pepper
4 slices extra-lean smoked ham
6 asparagus spears
2 medium flour tortillas (I buy Diane's 98% fat-free)

In a large nonstick skillet, melt the margarine until a drop of water sizzles.  
Pour the egg substitute into the skillet; cook, pushing with a wooden spoon the
cooked egg substitute to the center of the pan and letting the uncooked egg
run to the edges, until set but not dry, 3-5 minutes.  Sprinkle with the
cheese and pepper; cook until cheese melts, about 1 minute. Transfer the scrambled
egg to a plate; wipe out the skillet with a paper towel.  Lightly fry the ham on
both sides (I use Pam).  Meanwhile, fill another skillet with about 1/2" water;
add the asparagus.  Steam until slightly softened, 5-8 minutes.  Heat the
tortillas according to package directions.  Top each tortilla with half of the
scrambled egg.  Wrap 3 of the asparagus spears in 2 pieces of ham; set the
asparagus bundles on the eggs.  Fold the tortillas into bifold rolls.

SERVING SIZE: 1 wrap

POINTS:  6

PER SERVING:  268 Calories, 9 g Total Fat, 3 g Saturated Fat,
36 mg Cholesterol, 1,118 mg Sodium, 20 g Total Carbohydrate,
1 g Dietary Fiber, 25 g Protein, 93 mg Calcium