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.