Source: dLife

Smoked salmon, eggs, and melted Havarti cheese wrapped in tortillas.

Servings

6 eggs
1 tbsp whole milk (or water)
0.25 tsp seasoned salt
1 cooking spray
2 tbsp fresh dill weed , chopped (or 1 tsp dried)
6 whole wheat tortillas
4.5 oz smoked salmon , skinned and broken into pieces
4 oz red onion , finely chopped
6 oz Cheese, havarti, slice , shredded
1 pinch fresh dill weed (optional)

1 Preheat oven to 350°F.
2 Line 15-1/2" x 10-1/2" x 1" jelly roll pan with aluminum foil.
3 In medium bowl, beat eggs, milk, and seasoned salt with fork or wire whisk until well blended.
4 Lightly coat 12" nonstick skillet with cooking spray. Heat over medium.
5 Pour egg mixture into skillet. When mixture begins to set at bottom and side, gently lift cooked portions with spatula, allowing thin, uncooked portion to flow to bottom.
6 Cook 3 - 4 minutes, stirring occasionally, until eggs are cooked but still moist. Stir in chopped dill weed.
7 Arrange tortillas, one at at time, in jelly roll pan. Spoon 2 - 3 tablespoons egg mixture into center of each tortilla. Top with salmon, onion, and cheese.
8 Fold opposite sides of each tortilla over filling (sides will not meet in center). Roll up tortilla, beginning at one of open ends, finishing with seam side down.
9 Cover and bake about 10 minutes or until cheese is melted.
10 Garnish with dill weed sprigs, if desired, and serve.