| Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | tablespoons | Minced fresh dill | 1 1/2 | large | green onions | 1 1/2 | cups | liquid egg | 3 2/3 | tortillas (approx 12" dia) | Tortillas, whole-wheat | 1/2 | cup, crumbled | feta cheese | 2/3 | pint as purchased, yields | strawberries | 2/3 | cup, cooked | Finfish, salmon, chinook, smoked |
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Steps
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Sequence
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Step
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| 1 | Wash and chop dill and onion finely. Set aside. | 2 | Preheat oven to 350°F. Line a shallow baking pan with aluminum foil. | 3 | Whish together egg substitute with about 1 teaspoon of water. | 4 | Lightly spray a small non-stick skillet with cooking spray and heat over medium heat. | 5 | Pour whisked egg into skillet and cook, stirring frequently, for 3 to 4 minutes or until eggs are thickened throughout but still moist. Stir in chopped dill weed. | 6 | Spoon cooked egg mixture down the center of the tortilla. Top with salmon, chopped onion, and crumbled cheese. | 7 | Fold opposite sides of tortilla over filling. Roll up tortilla, beginning at one of the open ends. | 8 | Place wrap, seam side down, in baking pan. Cover and bake for 10 minutes or until cheese is melted. | 9 | Garnish with dill weed sprigs before serving, if desired. | 10 | Serve with fresh strawberries that have been washed and sliced, if desired. |
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