
Fontinella Egg Wrap

Fontinella Egg Wrap
Servings: 12
Servings: 12
Make 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 1/4 cup olive oil, 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-inch 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 tablespoons Fontina cream onto surface of a tortilla. Place an omelet over cream. Lay 3 asparagus and 3 to 4 mushroom slices across the 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.
Note: Do not let egg mixture remain at room temperature for longer than one hour (including preparation and service time).
*If using frozen or liquid whole egg product
prepared white sauce |
1 cup
|
fontina cheese, shredded |
3 oz. (3/4 cup)
|
white truffle oil (or garlic oil) |
1 tsp.
|
Salt and pepper to taste | |
Fresh ground nutmeg to taste | |
portobello mushroom caps, gills scraped off |
1 lb.
|
olive oil |
2 oz. (1/4 cup)
|
large asparagus spears, trimmed |
2 lb. (36)
|
eggs, beaten |
2 lb. (18 large)
|
Olive oil, as needed | |
spinach-flavored tortillas (10 in.) |
12
|
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.