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Ingredients
- 4 x spinach tortillas - (12" dia) Extra virgin olive oil
- 8 ounce smoked salmon
- 8 Tbsp. alfalfa sprouts
- 1 sm bunch basil chopped
- 4 x scallions, white part only julienned
- 1/2 sm red onions thinly sliced
- 8 ounce cream cheese room temperature
- 1 tsp freshly-grnd black pepper
- 2 Tbsp. chopped parsley
- 2 Tbsp. chopped scallions
- 8 x plum tomatoes quartered
- 1/4 c. balsamic vinegar
- 1 Tbsp. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 2 c. arugula leaves
- 2 c. spinach leaves
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. balsamic vinegar Salt to taste Freshly-grnd black pepper to taste
- 8 lrg Large eggs lightly beaten Coarse salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. unsalted butter
Directions
- For the Herb Cream Cheese: In a medium bowl, combine all ingredients, beating with a wooden spoon till creamy; set aside. This mix can be stored, refrigerated in an airtight container, for up to 1 week.
- For the Roasted Plum Tomatoes: Heat oven to 400 degrees. In a medium bowl, combine all ingredients, and toss to coat tomatoes. Spread mix on a baking sheet, and transfer to oven. Bake till skins shrivel and tomatoes turn slightly brown, about 30 min. Remove pan from oven, and set aside.
- For the Salad Green Mix: In a medium bowl, toss arugula, spinach, extra virgin olive oil, and vinegar till combined. Season with salt and pepper.
- For the Scrambled Large eggs: In a medium bowl, whisk Large eggs, salt, and pepper vigorously for 15 seconds. In a medium nonstick skillet over medium-high heat, cook butter till melted and foamy. Add in egg mix, and reduce heat to medium. Using a rubber or possibly flat wooden spatula, push Large eggs toward center while tilting skillet to distribute runny parts. When they are almost set, scramble Large eggs, gently turning them over several times. Remove skillet from heat and keep hot.
- Heat a grill pan over medium-high heat on stove. Using a pastry brush, brush tortillas with extra virgin olive oil. Grill each tortilla lightly on one side, for no longer than a minute (this will make the tortillas soft and easy to roll). Transfer tortillas, grilled-side down, to work surface.
- Divide Herb Cream Cheese among the tortillas, spreading proportionately and leaving a 1-inch border.
- Divide the smoked salmon, Scrambled Large eggs, and Salad Green Mix proportionately among tortillas. Top with alfalfa sprouts.
- Mix in opposite sides of one tortilla, and roll it up; do the same with remaining tortillas. Slice each burrito in half diagonally, transfer to a platter, and garnish with Roasted Plum Tomatoes, basil, scallions, and red onion.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 206g | |
| Recipe makes 8 servings | |
| Calories 307 | |
| Calories from Fat 221 | 72% |
| Total Fat 24.87g | 31% |
| Saturated Fat 10.18g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 263mg | 88% |
| Sodium 190mg | 8% |
| Potassium 433mg | 12% |
| Total Carbs 6.75g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 4.66g | 3% |
| Protein 14.84g | 24% |
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