Egg Wrap With Spinach And Salmon Recipes

ONE-PAN SALMON AND EGG BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 325°F (160°C).
• Pour oil into a small, oven-safe skillet. Place the spinach and garlic in the skillet, season with a pinch of salt and pepper, and mix well so that everything is evenly coated.
• Place the salmon on 1 side of the pan, then form a well on the other side and crack an egg, making sure it stays intact.
• Season the tops of the salmon and the egg with another pinch of salt and pepper.
• Bake for 20-25 minutes, until the salmon reaches an internal temperature of 140°F (60°C). (The temperature will continue to rise once it rests out of the oven.)
• Squeeze a bit of fresh lemon juice over the salmon fillet for more flavor and let the salmon rest for 5 minutes before serving.
• NOTE: If you want a runny egg yolk, follow steps 1-3, then place the skillet in the preheated oven. Halfway through the cooking process (about 10 minutes in), crack a cold egg into the well of the spinach and replace the skillet in the oven for another 10-15 minutes. The salmon will be cooked through, the egg white will show color, and the yolk will be gloriously runny.
• Enjoy!

SMOKED SALMON AND EGG WRAPS

Steps:

• In a large bowl, whisk the eggs, dill, milk and seasoned salt. Coat a large 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 1 of the open ends. Place the wraps, seam side down, in a 15x10x1-in. baking pan coated with cooking spray. , Cover and bake at 350° for 10 minutes or until cheese is melted.

EGG WRAP WITH SPINACH AND SALMON

Steps:

• Heat oven to 350ºF.
• Line 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of pan. Spray with cooking spray. Microwave cream cheese in medium microwaveable bowl on HIGH 10 sec. or until softened. Gradually whisk in milk. Add eggs, flour and pepper; beat with whisk until blended. Pour into prepared pan.
• Bake 14 to 16 min. or until edges are set.
• Top egg wrap with salmon and spinach. Roll up immediately, starting at one short end and peeling off paper as egg wrap is rolled. Place on platter; cut into slices. Sprinkle with nuts.

SALMON & EGG WRAPS WITH MUSTARD MAYO

Steps:

• Mix the mayonnaise and mustard, divide into 2 small bowls, then stir the onion into one bowl.
• To assemble, spread a layer of the onion mayonnaise over each wrap and add 2 slices of smoked salmon, some sliced hard-boiled egg and a generous helping of spinach to each. Roll up tightly. The wraps can be made several hours ahead and kept covered in the fridge. To serve, cut each wrap on the diagonal into 2 pieces. Serve with the extra mustard mayo for drizzling.

SPINACH FETA EGG WRAP

Steps:

• Warm tortilla in a large skillet over medium heat.
• Melt coconut oil in a separate skillet over medium-high heat. Saute spinach and tomato in hot oil until spinach wilts, about 1 minute. Add eggs and scramble until almost set, about 2 minutes. Sprinkle feta cheese over eggs and continue cooking until cheese melts, about 1 minute more.
• Transfer scrambled egg mixture to warm tortilla in the large skillet; top with diced tomato. Roll tortilla and leave in skillet long enough for wrap to hold its shape, about 30 seconds.