Instructions: In a medium mixing bowl, beat egg whites, milk and egg. Stir in cilantro, salt and pepper; set aside.

Preheat large non-stick skillet over medium-high heat. Add oil and saute asparagus until tender, about 3 minutes. Lower heat to medium and pour in egg mixture. Stir gently until eggs are set.

Serve immediately in warmed tortillas and top with salsa.

This recipe yields 8 servings.

Description: "Asparagus and cilantro meld in this light and delectable brunch entree (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."

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