Looking for something to serve for brunch beyond egg bakes? Wrap up brunch in a tortilla filled with a cheesy egg and salmon filling.
tablespoons milk or water
teaspoon seasoned salt
cup chopped fresh or 1 tablespoon dried dill weed
Old El Paso™ flour tortillas for burritos (8 inch; from two 11-oz packages)
package (4 1/2 oz) smoked salmon, broken into pieces
cup finely chopped red onion
cups shredded Havarti cheese (6 oz)
Dill weed sprigs, if desired
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.
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.
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.
Use flavored tortillas to add extra color and flavor to these wraps.
Refrigerate wraps up to 2 hours before serving; bake 13 to 15 minutes.
Wrap a pretty napkin or piece of brightly colored food-safe paper around each egg wrap. Choose colors to coordinate with your centerpiece for a special, festive look.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.