Smoked Salmon Breakfast Burrito
This smoked salmon breakfast burrito gets its flavor from one shortcut: a salmon cream cheese spread stands in for separate lox and schmear. The lemon juice and black pepper whisked into the eggs add brightness and a little heat, and using mostly whites keeps the filling light. Toasting the tortillas in cast iron gives them some structure. Whole-wheat tortillas add fiber, and a handful of spring mix adds crunch.
Instructions
Whisk the egg whites, egg yolks, milk, lemon juice and black pepper together in a small bowl until the mixture is evenly pale yellow with no streaks of white.
Set a sauté pan over medium heat and add the canola oil, tilting the pan so it coats the surface. Pour in the egg mixture and stir gently as it sets, until the eggs form soft curds and no liquid remains.
Warm a cast iron skillet over medium heat and toast each tortilla until it is pliable and lightly marked in places.
Spread the smoked salmon cream cheese in a circle on each tortilla, stopping about 2 inches from the edge so it does not squeeze out when rolled.
Spoon the scrambled eggs over the spread, fold in the sides, and roll each tortilla up tightly. Serve while still warm.
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