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Recipe by @starinfinitefood
The tastiest way to get lots of protein and nutrients for breakfast to start the day are these delightful Spinach & Egg Wraps with Smoked Salmon Cream Cheese, and using Wild Smoked Pink Salmon. These roll-ups are absolutely delicious — not to mention they are loaded with Omega-3s, vitamin D, potassium and iron. Perfect for meal prep! A delicious and nutritious breakfast to kickstart your day.
Recipe by @starinfinitefood
The tastiest way to get lots of protein and nutrients for breakfast to start the day are these delightful Spinach & Egg Wraps with Smoked Salmon Cream Cheese. I used my favorite Wild Smoked Pink Salmon from Wild Planet. These roll-ups are absolutely delicious — not to mention they are loaded with Omega-3s, vitamin D, potassium and iron. Perfect for meal prep! A delicious and nutritious breakfast to kickstart your day.
8 Eggs
1 cup Spinach, packed
1 Tbsp Potato Starch or Cornstarch
Pinch Salt
2 (3.9oz) cans Wild Smoked Pink Salmon Fillets in Extra Virgin Olive Oil, drained
4 oz Cream Cheese, room temperature
1 Tbsp chopped Capers
¼ tsp Salt
1 tsp Dried Dill
Squeeze of Lemon Juice
Capers
Fresh Dill
Spicy Mayo
Preheat the oven to 375. Line a 9x13 sheet pan with parchment paper, overlapping the sides to create a “wall” against each side of the edge. Crease the paper where it meets the edge and bottom of the sheet pan.
Make the egg wraps. Add the eggs, spinach, potato starch and a pinch of salt to a high speed blender and blend until everything is combined and smooth. Pour the mixture into the sheet pan, making sure to spread it out to the edges. Bake for 10-12 minutes, until the egg is cooked through. Remove the sheet pan from the oven and let it cool completely.
While the wraps are cooking, make the cream cheese. Add the cream cheese to a bowl, then gently mash it to break it apart. Add the smoked salmon, then mash the salmon and cream cheese together. Next, add the capers, dill, salt and lemon juice. Use a fork or whisk to combine the ingredients until it becomes a creamy mixture. Cover the cream cheese and place it in the refrigerator until ready to use.
Next, gently lift the edge of the egg wrap from the sides of the pan and peel it away from the paper. Slice it into 4 equal sized rectangles.
To assemble, place one of the rectangles onto a plate or cutting board. Spread ¼ of the cream cheese onto the wrap, making sure to spread all the way to the edges. Top with a tablespoon of both the tomatoes and the onions, then fold the shorter edge into the wrap and roll it up into a long roll. Repeat with the remaining wraps, then slice each one into 4 pieces.
To serve, top with the capers, dill and a drizzle of spicy mayo, if desired.
