Scrambled Egg & Salmon Wrap

Whole-wheat tortilla filled with eggs and smoked salmon.

Scrambled Egg & Salmon Wrap

A savory and protein-packed breakfast or lunch option!

A deliciously savory wrap with soft scrambled eggs and rich smoked salmon—perfect for a protein-packed breakfast or a light lunch.

Ingredients:

• 2 large eggs
• 1 tbsp milk (optional, for creamier eggs)
• Salt and pepper, to taste
• 1 tsp olive oil or butter
• 2 slices smoked salmon, torn into pieces
• 1 whole-wheat tortilla (or any wrap of your choice)
• 1 tbsp fresh chives or dill (optional, for garnish)
• Lemon wedge (optional, for serving)

Instructions:

1. Scramble the Eggs:
   • In a bowl, whisk the eggs with a splash of milk (if using) and season with a pinch of salt and pepper.
   • Heat the olive oil or butter in a skillet over medium heat.
   • Pour in the eggs and cook, stirring gently, until scrambled and just set. Be careful not to overcook—leave them a bit soft and creamy.
2. Add the Smoked Salmon:
   • Once the eggs are almost done, add the smoked salmon pieces to the skillet and cook for an additional 30 seconds to 1 minute, just enough for the salmon to warm up but not cook through.
3. Assemble the Wrap:
   • Warm the whole-wheat tortilla in a separate pan or microwave for a few seconds to make it more pliable.
   • Spoon the scrambled egg and salmon mixture onto the center of the tortilla.
4. Wrap and Serve:
   • Roll the tortilla tightly around the filling, folding in the sides as you go.
   • Optionally, garnish with fresh chives or dill, and serve with a wedge of lemon for a bit of zesty flavor.

Tips & Variations :

• For Extra Creaminess: Use a little cream cheese or sour cream to spread on the tortilla before adding the eggs and salmon.
• Herb Variations: If you don’t have chives or dill, you could use parsley or tarragon for a different twist.
• Add Veggies: Sautéed spinach or avocado slices can bring extra flavor and nutrients to the wrap.

Enjoy your meal!