Description

These wraps make a lovely breakfast, light lunch or entree.

Ingredients

• 1 teaspoon fresh thyme, chopped
• 8 eggs
• 1/4 cup pecorino cheese, grated (can subsitute your preference for cheese)
• 24 stalks asparagus
• 2 tablespoons extra virgin olive oil
• 1/2 cup milk
• 1 tablespoon fresh sage, roughly chopped (updated from bunch that auto appeared)
• 2 garlic cloves, chopped

Steps

1. 1. Beat the eggs in a bowl. Add the milk, sage, thyme, garlic, pecorino and season with cracked black pepper.
2. 2. Lay the asparagus lengthways in a pan with just enough salted boiling water to cover the spears. Cook for 2 minutes until they are tender but still crisp.
3. 3. Heat a large non stick flat pan with a little olive oil. Pour a ladle of the egg mixture into the pan and roll the pan around until the egg is thinly layered over the base and it is cooked on one side. Reduce the heat and flip to cook the egg on the other side.