Spinach & Salmon Egg Wrap
This dish is simple to make but will impress all your guests.
Make This Recipe
- 2 ounces cream cheese
- 1/3 cup milk
- 4 Eggland's Best Eggs (large)
- 2 tablespoon flour
- 1/8 teaspoon pepper
- 2 ounces smoked salmon
- 1/2 cup tightly packed baby spinach leaves
- 2 tablespoons slivered almonds, toasted
Heat oven to 350ºF.
Line 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of pan. Spray with cooking spray.
Microwave cream cheese in medium microwaveable bowl on HIGH 10 sec. or until softened.
Gradually whisk in milk. Add eggs, flour and pepper; beat with whisk until blended. Pour into prepared pan.
Bake 14 to 16 min. or until edges are set.
Top egg wrap with salmon and spinach. Roll up immediately, starting at one short end and peeling off paper as egg wrap is rolled.
Place on platter; cut into slices. Sprinkle with nuts.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Saturated Fat||3 g|
|Dietary Fiber||1 g|