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Ingredients
| eggs: 12 |
| whole milk: 2 Tbl |
| seasoning salt: 1/2 tsp |
| dried dill weed: 1/4 cup |
| flour tortillas: 12 tortillas (for burritos) |
| smoked chinook salmon: 4.5 oz (broken into pieces) |
| onions - red (chopped): 1/2 cup |
| havarti cheese (shredded): 1 1/2 cups |
Smoked Salmon and Egg Wraps (Crowd Size)
Credit: www.bettycrocker.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
- 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.