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Asparagus and Ham Bundles
Yield: Makes 6 servings
Ingredients:
12asparagus spears
1tablespoon olive oil
Salt and black pepper
6large eggs
6green onions, white part diced and green tops reserved
6slices boiled ham
Preparation:
1.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.2.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.3.Place 2 asparagus spears on each crepe and roll up. Tie each bundle with the reserved green tops and serve.
Variation:
Top ham with shredded Swiss cheese.
Nutritional Information:
Serving Size:
Sodium
347 mg
Protein
11 g
Fiber
Carbohydrate
2 g
Cholesterol
222 mg
Saturated Fat
2 g
Total Fat
8 g
Calories from Fat
58 %
Calories
124
Dietary Exchange:
Meat
1.5
Vegetable
1
Fat
.5
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