Smoked Salmon and Egg Wraps

Ingredients

6 eggs or 1 1/2 cups fat-free cholesterol-free egg product

1 tblspn milk or water

1/4tspn seasoned salt

2 tblspns chopped fresh or 1 tspn dried dill weed

6 flour tortillas (8 inches in diameter)

1 package (4-1/2 ounces) smoked salmon, skinned and broken into pieces.

1/2 cup finely chopped red onion

3/4 cup shredded Havarti Cheese (3 ounces)

Dill weed sprigs, if desired

Cooking Instructions

1 Heat oven to 350degrees. Line jelly roll pan. 15-1/2x10-1/2x1 inch, with aluminum foil. Beat eggs, milk and seasoned salt with for or wire whisk until well mixed.

2 Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portion with spatula so that thin, uncooked portion can flow to bottom; avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Stir in chopped dill weed.

3 Spoon 2 to 3 tblspns eggs down center of each tortilla. Top with salmon, onion and cheese. Fold opposite sides of each tortilla over filling (sides will not meet in center). Roll up tortilla, beginning at one of the open ends. Place wraps seam sides down, in pan. Cover and bake about 10 minutes or until cheese is melted. Garnish with dill weed sprigs.