5-Minute Smoked Salmon & Avocado Egg Wrap
Method
Crack the eggs into a bowl and whisk thoroughly with a fork until smooth and slightly frothy.
Heat a non-stick skillet over medium heat. Pour in the eggs and swirl the pan to create a thin, even layer. Cook for about 1–2 minutes, then carefully flip and cook for another 30–60 seconds, until the egg wrap is fully set. No oil is needed if using a quality non-stick pan.
Transfer the egg wrap to a plate and allow it to cool for about one minute.
Spread the light cream cheese evenly over the surface.
Arrange the avocado slices and smoked salmon evenly across the wrap. Season with freshly ground black pepper and garnish with fresh dill or chives if desired.
Fold the wrap in half or roll it tightly into a log. Slice in half for an elegant presentation and serve immediately.
For extra freshness, add a handful of baby spinach or cucumber ribbons. A squeeze of fresh lemon juice over the salmon enhances its flavor beautifully while keeping the meal light and refreshing.
Nutrition Facts
Per 100 g
