Name: Smoked Salmon and Egg Wraps
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 12 large eggs -; 1/4 cup snipped fresh dill or 4 teaspoons dill weed -; 2 tablespoons 2% milk -; 1/2 teaspoon seasoned salt -; 10 flour tortillas (8 inches) -; 1 package (4 ounces) smoked salmon or lox -; 1/2 cup finely chopped red onion -; 6 ounces Havarti cheese, thinly sliced -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Smoked Salmon and Egg Wraps

1. 12 large eggs -

2. 1/4 cup snipped fresh dill or 4 teaspoons dill weed -

3. 2 tablespoons 2% milk -

4. 1/2 teaspoon seasoned salt -

5. 10 flour tortillas (8 inches) -

6. 1 package (4 ounces) smoked salmon or lox -

7. 1/2 cup finely chopped red onion -

8. 6 ounces Havarti cheese, thinly sliced -

How to cook deliciously - Smoked Salmon and Egg Wraps

1. Stage

In a large bowl, whisk the eggs, dill, milk and seasoned salt. Coat a large skillet with cooking spray and place over medium heat. Add egg mixture. Cook and stir over medium heat until eggs are completely set.

2. Stage

Spoon a scant 1/3 cup egg mixture down the center of each tortilla. Top with salmon, onion and cheese. Fold opposite sides of tortilla over filling (sides will not meet in center). Roll up tortilla, beginning at 1 of the open ends. Place the wraps, seam side down, in a 15x10x1-in. baking pan coated with cooking spray.

3. Stage

Cover and bake at 350° for 10 minutes or until cheese is melted.