Breakfast Wrap With Omelette Goat Cheese And Salmon Recipes

TORTILLA BREAKFAST WRAP

Steps:

• Combine the eggs with a pinch of salt and several grinds of pepper in a small bowl and whisk to combine.
• Melt the butter in a medium nonstick skillet over medium heat. Pour in the egg mixture and swirl the skillet to coat the bottom. Working quickly, dip the tortilla in the eggs, then flip it over and place it back in the skillet (both sides should be coated in egg). Season with another pinch of salt.
• Continue to cook the eggs until they are completely set on the bottom, 1 to 2 minutes. Slide a large rubber or silicone spatula under the tortilla and flip the whole tortilla and egg over in one single motion. Scatter the spinach on the half of the tortilla that's closest to you, then top with the cheese and finally the ham. Continue to cook until the bottom is golden brown, about 1 minute more. Remove from the heat and slide onto a plate.
• Starting with the side that has all the filling, start rolling the tortilla into a tight wrap or burrito. Keep the seam side facing downward so the wrap stays closed. Cut in half crosswise and serve.

GOAT CHEESE & HAM OMELET

Steps:

• In a small bowl, whisk egg whites, water and pepper until blended; stir in ham, green pepper and onion. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Pour in egg white mixture. Mixture should set immediately at edges. As egg whites set, push cooked portions toward the center, letting uncooked egg flow underneath., When no liquid egg remains, sprinkle goat cheese on 1 side. Fold omelet in half; slide onto a plate. If desired, sprinkle with parsley.

FRESH SALMON OMELET

Steps:

• Remove the skin and bones from the salmon; cut into 1/2-in. chunks. In a 10-in. skillet, saute the salmon, onion and green pepper in 1 tablespoon butter. Remove and set aside., In a small bowl, beat eggs. Melt remaining butter in same skillet over medium heat; add eggs. As eggs set, lift edges, letting uncooked portion flow underneath. , When the eggs are set, spoon salmon mixture over one side, then sprinkle with cheese and pepper; fold omelet over filling. Cover and let stand for 1-1/2 minutes or until the cheese is melted., If desired, make a tomato rose. With a small sharp knife, peel the skin in a thin continuous strip, starting from the base of the tomato. Roll up tightly, skin side out, from the stem end. Tuck end of strip under rose and place on omelet. From green pepper, cut two leaves. Arrange on each side of tomato rose.

BREAKFAST WRAP WITH OMELETTE, GOAT CHEESE, AND SALMON

Steps:

• Whisk the Egg (2) with Milk (1 tablespoon), Salt (1 pinch), and Freshly Ground Black Pepper (1 pinch) in a bowl.
• Pour the mixture into the baking accessory. Place into the basket of the Airfryer and start the cook at 300 degrees F (150 degrees C) for 5 minutes until the omelet is set. Stir the egg mixture with a wooden spoon a few times during the cooking process.
• Meanwhile, cut the ends from the Spring Onion (1) and cut into rings, discard the ends. Cut the Cucumber (1) into long 1cm strips. Halve the Tomato (2) and cut it into thin slices.
• When the appliance is ready, remove the baking accessory from the appliance, scoop out the omelet and cut into long thick strips.
• Place a wrap in the basket of the Airfryer and place the Double-Layer accessory on top of it so it doesn't fly around. Cook at 300 degrees F (150 degrees C) for 2 minutes to warm up the wrap. Repeat for each wrap.
• Fill the Whole Wheat Tortilla (2). Start with the Goat Cheese (50 gram) and spread it over the wrap, add the omelet strips, tomatoes, cucumber, spring onions, and half of the Smoked Salmon (80 gram). Repeat for each wrap.
• Now fold in the sides of the wrap and roll it up tight, now it's ready to serve.

BREAKFAST WRAPS

Steps:

• In a small bowl, whisk the eggs, milk and pepper. In a large skillet, heat oil. Add egg mixture; cook and stir over medium heat until eggs are completely set. Stir in cheese and ham. , Spoon egg mixture down the center of each tortilla; roll up. Freeze option: Wrap cooled egg wrap in foil and freeze in a freezer container. To use, thaw in refrigerator overnight. Remove foil; wrap tortilla in a moist paper towel. Microwave on high until heated through, 30-60 seconds. Serve immediately.