Smoked Salmon Egg Wraps
1/4 cup snipped fresh dill or 4 teaspoons dill weed
2 tablespoons 2% milk
1/2 teaspoon seasoned salt
10 flour tortillas (8 inches)
1 package (4 ounces) smoked salmon or lox
1/2 cup finely chopped red onion
6 ounces Havarti cheese, thinly sliced
In a large bowl, whisk the eggs, dill, milk and seasoned salt. Coat a large nonstick skillet with cooking spray and place over medium heat. Add egg mixture. Cook and stir over medium heat until eggs are completely set.
Spoon a scant 1/3 cup egg mixture down the center of each tortilla. Top with salmon, onion and cheese. Fold opposite sides of tortilla over filling (sides will not meet in center). Roll up tortilla, beginning at one of the open ends.
Place the wraps, seam side down, in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Cover and bake at 350° for 10 minutes or until cheese is melted. Makes 10 servings.