Fontinella Egg Wrap

Fontinella Egg Wrap 

Yield: 12 servings


  • 1 cup prepared white sauce
  • 3 oz. fontina cheese, shredded (3/4 cup)
  • 1 tsp. white truffle oil (or garlic oil)
  • Salt and pepper to taste
  • Fresh ground nutmeg to taste
  • 1 lb. portobello mushroom caps, gills scraped off
  • 2 oz. olive oil (1/4 cup)
  • 2 lb. 36 large asparagus spears, trimmed
  • 2 lb. eggs (18 large), beaten 
  • Olive oil, as needed
  • 12 (10 in.) spinach-flavored tortillas

*If using frozen or liquid whole egg product


    1. 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.
    2. 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.
    3. Blanch asparagus spears in boiling water for 2 minutes. Drain; set aside.
    4. 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.
    5. 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).

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