Asparagus Egg Crepes


1/2 of a (10-oz.) container Buitoni Light Alfredo Sauce
1/2 cup shredded aged Cheddar cheese
1/2 cup sliced asparagus
1/2 cup small cubes ham
6 eggs, beaten and seasoned lightly with salt and pepper
4 Melissa’s Crepes (In our Produce Dept.)
Snipped fresh chives


Prep: 15 minutes, Cook: 10 minutes, Serves: 4

1. Heat Alfredo sauce and cheese in a small saucepan until very hot; set aside and keep warm.

2. Spray a medium skillet with nonstick cooking spray and place over medium heat. Add asparagus and ham; stir-fry for 5 minutes.

3. Spray skillet again and add eggs; cook and stir for a few minutes more, just until set (do not overcook).

4. Spoon equal amounts of egg mixture onto one side of each crepe; fold in half, then in half again. Place crepes onto serving plates and top with cheese sauce and chives.


Nutritional Information:
320 calories, 23 g protein, 20 g total fat (8 g sat., 0 g trans), 11 g carbohydrate, 1 g fiber, 4 g sugar, 415 mg cholesterol, 550 mg sodium, 7.8 points

Recipe provided by:

Farm to Fork
Farm to Fork
Farm to Fork
Farm to Fork