Directions

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  1. To prepare the scramble, in a small bowl beat the egg. Add milk, salt and chilli flakes. Mix well.
  2. Heat a frying pan and add a drizzle of oil.
  3. Add the egg mixture and turn the flame down to medium-low.
  4. When the egg starts to cook, use a spatula to push the outer edges to the centre, allowing the uncooked liquid to flow to the rest of the pan.
  5. Continue to do this a few times (but don’t over-mix). When your eggs are just cooked (i.e. no liquid is remaining) take it off the heat. I don’t like to cook my scrambled eggs till they turn light brown. I like them pale and silky.
  6. Heat a large frying pan and add the tortillas to slightly toast them.
  7. Now to assemble. Place the scrambled eggs at the centre of the tortilla (an even log-like shape) leaving 2” on either side of the edges. Sprinkle freshly cracked pepper. Add the leafy mix (baby spinach or rocket or a mix of both) and smoked salmon.
  8. To wrap, fold in the edges from both sides and then roll to wrap like a burrito.
  9. Perfect to enjoy with a cup of coffee on your couch or the train ride to work! 😃