Farm Fresh Omelet Wrap

I felt badly about not taking a pic of my pretty fish dinner the other night so I figured the least I could do is use that tasty basil oil on my eggs and remember to take a picture of that this time!
Breakfast was definitely my favorite.  I have a few things in my fridge that helped me make it so good so quickly, but this might give you a few ideas.  My grandma emailed me a week or so ago about asparagus and all of its healing powers.  The email gave a few examples of how people used asparagus puree (2 tsp.s 2x/day) to help cure themselves of all kinds of illnesses.  It came from a fairly reliable source, so I thought I would give it a try... my feeling is, its asparagus, what's the risk?!
Long story short, that is why I had a glass pyrex full of asparagus puree in my fridge!  So, I scrambled 2 tsp.s of the puree with one egg and one egg white and a splash of water, salt and pepper.  In the meantime, I also sauteed a few slices of zucchini in olive oil.  When the eggs were done, I heated my gluten-free brown rice wrap (well half of one anyway) on my skillet for just a second, topped it with the asparagus scramble a pinch of parmesan cheese, clearly the basil oil and my zucchini slices.  Wow was that good.  I am not kidding that the whole thing took me about 5 minutes to throw together.  I had organic eggs, wrap, asparagus and zucchini and basil straight from my garden, how can you beat a breakfast like that?!