Asparagus And Egg Wrap With Barn Burner Chile De Arbol Salsa Recipe

More from this source
Food Network
Nutrition per serving    (USDA % daily values)
CAL
304
FAT
39%
CHOL
156%
SOD
67%

Comments

Add a comment

Ingredients for 4 servings

Sea salt and pepper

1/2 russet potato, washed and cubed

2 whole wheat tortillas, warmed

1/4 pound asparagus, thinly sliced

2 ounces button mushrooms, sliced

1 onion, julienned

6 egg whites, lightly beaten

1/4 tomato, chopped

1 cup Barn Burner Chile de Arbol Salsa, recipe follows

1 lime, squeezed

2 cloves garlic, chopped

1 tablespoon chopped fresh cilantro leaves

1 cup chopped kale

2 teaspoons olive oil

2 ounces shiitake mushrooms, sliced

1 teaspoon chopped fresh basil leaves

You might also like

Quesadillas Huevos Rancheros
Real Simple
Potato And Kale Spanish Tortilla
Love and Olive Oil
Picnic Breakfast Burritos
Sprouted Kitchen
Huevos Rancheros Recipe
Food Republic
Spanish Tortilla With Chorizo
Williams-Sonoma
Huevos Rancheros
Real Simple
Huevos Rancheros With Avocado Salsa Verde
Cookie and Kate
Uncle Will’s Rockin’ Spicy Chorizo Breakfast Wraps
The Naptime Chef
Huevos Rancheros
Simply Recipes
Breakfast Nachos
Joy The Baker