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Smoked Salmon and Egg Wraps
Source: dLife

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

Rating:
Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 354.4
Total Carbs 24.5 g
Dietary Fiber 2.4 g
Sugars 2.4 g
Total Fat 18.0 g
Saturated Fat 7.9 g
Unsaturated Fat 0.9 g
Potassium 148.1 mg
Protein 21.0 g
Sodium 614.4 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1 1/2 Meat , 1 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

6 each  eggs
1 tbsp  whole milk
0 1/4 tsp  seasoned salt
1 each  cooking spray
2 tbsp  fresh dill weed
6 each  whole wheat tortillas
4 1/2 oz  smoked salmon
4 oz  red onion
6 oz  Cheese, havarti, slice
1 pinch  fresh dill weed
Directions
  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.

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