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Asparagus and cilantro meld in this light and delectable brunch entrée (it could make a quick dinner, as well). The high proportion of egg whites makes this dish especially suited for those watching fat content in their diet. Serve with slices of watermelon.

Asparagus and Herb-Scrambled Eggs

5 large egg whites
5 tablespoons milk
1 large egg
1 tablespoon chopped fresh cilantro
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1 tablespoon vegetable oil
1 cup chopped trimmed asparagus
8 (8-inch) flour tortillas, warmed
Salsa for accompaniment

1. In a medium mixing bowl, beat egg whites, milk and egg. Stir in cilantro, salt and pepper; set aside.
2. Preheat large non-stick skillet over medium-high heat. Add oil and sauté asparagus until tender, about 3 minutes.
3. Lower heat to medium and pour in egg mixture. Stir gently until eggs are set.
4. Serve immediately in warmed tortillas and top with salsa.

Makes 8 servings.