Cookbook:Smoked Salmon Breakfast Burrito
Smoked Salmon Breakfast Burrito –
- Servings: 5.3
- Serving size: 3 ounces
- Yield: 16 ounces
- 5 corn/flour tortillas
- 1 Tbsp canola oil
- 6 eggs whites
- 2 egg yolks
- 1/4 cup milk
- 1 Tbsp. lemon juice
- 1 tsp. black pepper
- 1/4 cup smoked salmon cream cheese spread
- In a small bowl, whisk together eggs, milk, lemon juice, and pepper.
- In sauté pan over medium heat, add oil to coat the pan, add egg mixture to scramble.
- Toast the tortillas in a cast iron skillet over medium heat. Spread cream spread in a circle with 2 inches from the edge of tortilla. Add eggs.
- Wrap and enjoy.
Notes, tips, and variations
Whole-wheat tortillas add more fiber/complex carbs! Spring mix lettuce can be added to liven it up a bit.