Egg, Asparagus and Ham Wraps Recipe

These unique wraps can be eaten at any time of the day.

April 2006

  • asparagus
    The garlic-and-herb cream cheese adds a creamy richness to the wrap, it pairs nicely with the asparagus but allows all of the individual ingredients to shine.
    Photo by GettyImages/5second
  • asparagus

Yield: 3 servings

For breakfast, brunch, lunch or dinner, you can please family or friends with these pretty wraps.


  • 3 half pieces multi-grain uncrisp flat bread OR 3 (7-inch) whole-wheat tortillas
  • 3 tablespoons garlic-and-herb-flavored cream cheese spread
  • 3 ounces thin-sliced cooked lean ham
  • Cooking spray
  • 1 1/2 cups fresh asparagus, cut into 1-inch sections OR 1 package (9 oz.) frozen asparagus cuts
  • 2 to 3 tablespoons water
  • 3 eggs


  1. Spread each flat bread half with 1 tablespoon cream cheese. Top with ham slices. Set aside.
  2. Evenly coat a 10-inch omelet pan or skillet with cooking spray. Add asparagus and water. Cover and cook until crisp-tender, about 8 to 10 minutes. Drain well.
  3. In a small bowl, beat eggs until whites and yolks are blended. Pour over asparagus in skillet. As eggs begin to set, gently turn eggs and asparagus with a pancake turner or spatula, forming large, soft curds. Continue cooking until eggs are thickened and no visible liquid egg remains. Do not stir constantly.
  4. Spoon about 2/3 cup of the egg and asparagus mixture onto each flat bread half over ham. Roll up. Secure with wooden picks, if needed. Serve whole, cut diagonally into halves, or cut into pinwheels.

This recipe originally aired in the April 2006 issue of Heart of the Home.

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