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Omelette Roll-Ups For Two

mexican, cheese, eggs

4 eggs
2 tablespoons water
1 green onion; chopped
1/4 teaspoon (each) salt and pepper
1 tablespoon butter
1/2 cup shredded Cheddar cheese
8 ounces asparagus
1/4 cup salsa
2 large flour tortillas
----Broiled Tomato Halves----
2 plum tomatoes
pinch (each) salt and pepper
1 clove garlic; minced
2 tablespoons chopped fresh parsley; basil or oregano

In bowl, whisk together eggs, water, green onion, salt and pepper. In large nonstick skillet, melt half of the butter over medium-high heat. Pour in half of the egg mixture; cook for 3 minutes. Sprinkle with half of the cheese; cook for about 1 minute or until set. Transfer to plate; keep warm. Repeat with remaining egg mixture. Meanwhile, snap off woody ends of asparagus. In large skillet of boiling water, cook asparagus for about 5 minutes or until tender-crisp. Drain. Spread salsa evenly over tortillas; top each with omelette. Arrange asparagus along 1 side of each; roll up. Slice each diagonally in half. Broiled Tomato Halves: Cut tomatoes in half lengthwise. Place, cut side up, on foil-lined baking sheet; sprinkle with salt and pepper. Broil for 4 minutes or until top is golden. Sprinkle with garlic parsley, basil or oregano.

Contributor: Canadian Living Magazine, May, 2000

Yield: 2 servings

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