Spread each flat bread half with 1 Tbsp.
of the cheese. Top each with ham slices. Set aside. Evenly
coat 10-inch omelet pan or skillet with spray. Add asparagus
and water. Cover and cook until crisp-tender, about 8 to
10 minutes. Drain well. In small bowl, beat eggs until whites
and yolks are blended. Pour over asparagus. As eggs begin
to set, gently turn eggs and asparagus with pancake turner
or spatula, forming large soft curds. Continue until eggs
are thickened and no visible liquid egg remains. Do not
stir constantly. Spoon about 2/3 cup of the egg and asparagus
mixture onto each flat bread half over ham. Roll up. Secure
with wooden picks, if needed. Serve whole, cut diagonally
into halves, or cut into pinwheels. Makes 3 servings.