Smoked Salmon and Egg Wraps (Crowd Size)

 

12

eggs

2

tablespoons milk or water

1/2

teaspoon seasoned salt

1/4

cup chopped fresh or 1 tablespoon dried dill weed

12

Old El Paso® flour tortillas for burritos (8 inch; from two 11-oz packages)

1

package (4 1/2 oz) smoked salmon, broken into pieces

1/2

cup finely chopped red onion

1 1/2

cups shredded Havarti cheese (6 oz)

Dill weed sprigs, if desired

• 1 Heat oven to 350°F. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with foil. In large bowl, beat eggs, milk and seasoned salt thoroughly with fork or wire whisk until a uniform yellow.
• 2 Spray 12-inch nonstick skillet with cooking spray. Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 8 to 10 minutes or until eggs are thickened throughout but still moist. Stir in chopped dill weed.
• 3 Spoon about 1/3 cup eggs down center of each tortilla. Top with salmon, onion and cheese. Fold opposite sides of each tortilla over filling (sides will not meet in center). Roll up tortilla, beginning at one of the open ends. Place wraps, seam sides down, in pan. Cover with foil. Bake about 10 minutes or until cheese is melted. Garnish with dill weed sprigs.