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In a small bowl, whisk together egg, basil and pepper; set aside. Coat a medium nonstick skillet with nonstick cookingspray; heat over medium heat. Add asparagus, bell pepper; and coarsely chopped zucchini. Cook and stir about 4 minutes or untilcrisp-tender.
Pour egg mixture into skillet. Cook, stirring egg fromedges toward center of skillet. When center is set, remove from heat.Stir in spinach. Spoon mixture onto a 9-inch wholewheat flour tortilla; roll up. Serve with milk and fresh berries.