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Smoked Salmon and Egg Wraps Recipe

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These hearty breakfast roll-ups are great when you're serving a crowd. Everyone enjoys the smoked salmon flavor, which is nicely accented by a hint of dill in the eggs. —Mary Lou Wayman, Salt Lake City, Utah

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Smoked Salmon and Egg Wraps Recipe

Prep/Total Time: 25 min.

Yield: 10 Servings

15 10 25

Ingredients

12 eggs, lightly beaten
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

Directions

In a large bowl, whisk the eggs, dill, milk and seasoned salt. Coat a large nonstick skillet with cooking spray and place over medium heat. Add egg mixture. Cook and stir over medium heat until eggs are completely set.
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 one of the open ends. Place the wraps, seam side down, in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
Cover and bake at 350° for 10 minutes or until cheese is melted. Yield: 10 servings.

Nutritional Facts 1 wrap equals 314 calories, 15 g fat (6 g saturated fat), 273 mg cholesterol, 733 mg sodium, 27 g carbohydrate, trace fiber, 18 g protein.

Originally published as Smoked Salmon and Egg Wraps in Country Woman Christmas Annual 2009, p32

Chopping Onions

I’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Smoked Salmon and Egg Wraps (1)

Smoked Salmon and Egg Wraps

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Reviewed on Dec. 04, 2011 by fredaevans

This one of those truly 'I can play with this' bits of food. Cream cheese, sour cream with chives, and on and on.

There are a 'thousand' variations of this theme (thinly sliced meat, etc.) that 'hunt. Just be prepared to make far more than you think necessary; there will be no left overs. Party time? Just keep them in a container that will stay warm and moist.

"Good eats" as Alton would say.