Smoked salmon and egg tortilla
The smoked salmon and egg tortilla combines rich smoked salmon, creamy avocado, and soft scrambled eggs, making it a nutritious dish suitable for any meal. It’s quick to prepare and features a delightful mix of textures and flavors.
Cook time 8 min
Prep time 10 min
Ingredients:
1 tortilla3 oz smoked salmon
1 cup alfalfa seeds
2 eggs
1/2 avocado
The smoked salmon and egg tortilla is a delicious, nutrient-packed recipe that combines the rich flavors of smoked salmon with the creaminess of avocado and the wholesomeness of eggs. It’s a perfect dish for any meal of the day and can be prepared quickly and easily.
Instructions:
- Eggs: Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until well combined.
- Avocado: Slice the half avocado into thin slices.
- Smoked Salmon: If not already done, cut the smoked salmon into bite-sized pieces.
- Heat a non-stick skillet over medium heat. You can lightly grease it with a small amount of oil or butter if desired.
- Pour the whisked eggs into the skillet. Stir gently with a spatula as they cook to form soft scrambled eggs. Once cooked to your liking, remove the eggs from the heat and set aside.
- In the same skillet (or in a clean one), warm the tortilla over medium heat for about 30 seconds on each side until it becomes slightly crispy and warm.
- Lay the warm tortilla flat on a plate.
- Spread the scrambled eggs evenly over the tortilla.
- Arrange the smoked salmon pieces over the eggs.
- Distribute the avocado slices evenly on top of the smoked salmon.
- Sprinkle the alfalfa seeds over the top to add a bit of crunch and a fresh, earthy taste.
- Carefully roll the tortilla up, or simply fold it in half like a taco.
- Optional: Cut the rolled tortilla in half if you prefer smaller portions.
- Serve immediately while the tortilla is still warm and the flavors are fresh.
The smoked salmon and egg tortilla is a simple yet flavorful recipe that stands out due to its vibrant ingredients and easy preparation. By following the tips provided, you can elevate this dish to a gourmet level, making it a delightful addition to your meal repertoire.
Smoked salmon and egg tortilla FAQ:
Store any leftovers in an airtight container in the refrigerator for up to 1 day. When ready to eat, reheat in a skillet over low heat until warmed through.
To make a gluten-free version, simply use a gluten-free tortilla or a lettuce wrap in place of the traditional tortilla.
You can substitute smoked salmon with cooked crab, cooked shrimp, or even avocado for a vegetarian option, though the flavor will differ.
Scrambled eggs are done when they are no longer runny and have a soft, slightly creamy texture. Remove them from heat just before they are fully set, as they will continue to cook slightly off the heat.
Yes, you can add cheese such as cream cheese or a mild goat cheese for extra creaminess. Just spread it on the tortilla before adding the eggs and other toppings.
Cooking Tips:
- Ensure your eggs are fresh for the best taste and texture.
- Use ripe avocado for maximum creaminess and flavor.
- Warm the tortilla slightly before assembling to make it more pliable.
- Consider adding a sprinkle of fresh herbs like dill or chives to enhance the flavor profile.
- For a healthier option, use whole-grain tortillas.
Nutrition Facts
1 ServingsCalories 500kcal
Protein 33g
Carbohydrates 30g
Fiber 10g
Sugar 1.32g
Fat 30g
More recipes
Rosemary and sage oven-baked paleo meatballs
Flavorful paleo meatballs with rosemary and sage, oven-baked.
05 May 2026Beer-battered flathead with chips
Enjoy crispy beer-battered flathead with hand-cut chips and herb avocado sauce.
05 May 2026Bbq t-bone steak with chimichurri
Grilled t-bone steak served with zesty chimichurri sauce.
05 May 2026Poached chicken on soba noodles and spinach
Tender poached chicken served over rice noodles and spinach.
05 May 2026