Fontinella Egg Wrap

Photo: American Egg Board

From: Chef Ouita Michael, Holly Hill Inn, Frankfort, KY. Yield: 12 servings.

Fontina Cream:

1 cup prepared white sauce

¾ cup Fontina cheese, shredded

1 tsp. white truffle oil (or garlic oil)

to taste, salt and pepper

to taste, fresh grated nutmeg

3 portabella mushroom caps

¼ cup olive oil

to taste, salt and pepper

36 asparagus spears, trimmed

18 large eggs, beaten

as needed, olive oil

12 10" spinach-flavored tortillas

For Fontina Cream: In small saucepan over medium-low heat, heat white sauce until simmering. Remove from heat; stir in Fontina cheese until melted. Stir in truffle oil; season to taste with salt, pepper and nutmeg. Cover and keep warm.

Thinly slice mushrooms, drizzle with ¼ cup olive oil and season to taste with salt and pepper. Transfer to spray-coated baking sheet and roast in 350°F oven until tender, about 10 minutes. Remove and set aside.

Blanch asparagus spears in boiling water for 2 minutes. Drain; set aside.

Working in small batches, portion 3 oz. eggs into a heated, spray-coated 10" nonstick omelet pan. Cook over medium heat about 2 minutes until omelet is firm throughout with no visible liquid remaining.

For each wrap: Spread about 2 Tbsp. Fontina Cream onto surface of a tortilla. Place an omelet over cream. Lay 3 asparagus and 3-4 mushroom slices across lower center of the tortilla. Roll up the omelet, burrito-style, and brush lightly with olive oil. Cook in a panini press for 3 to 4 minutes until browned on the outside and heated throughout. Repeat for remaining tortillas. Serve immediately.