Breakfast Burrito

2-3 servings

Ingredients:

Sea Garden Spice Blend

Oil and butter for cooking

4 large eggs

2 tbsp cream

1.5 tsp dill

1 tsp salt

0.5 tsp pepper

250 g smoked salmon, sliced

½ cup sour cream or Greek yogurt

Horseradish to taste

Tortilla wraps

Instructions:

1. In a bowl, mix together the dill, sliced smoked salmon, and Greek yogurt (or sour cream). Season with salt and pepper to taste. Add horseradish if desired.

2. In a separate bowl, whisk the eggs with the cream, 1 tsp salt, and 0.5 tsp pepper.

3. Heat oil and butter in a pan over medium-low heat until the butter is melted and foamy.

4. Pour the egg mixture into the pan. Tilt the pan gently from side to side to swirl the eggs and cover the surface completely. Let it cook for about 20 seconds, then scrape a line through the middle with a spatula.

5. Tilt the pan again to allow the uncooked egg to fill the gap. Repeat this process until the eggs have just set but are still soft.

6. Heat the tortilla briefly on an unseasoned pan until soft and pliable.

7. Place the omelette onto the tortilla, top with the salmon mixture, and finish with a sprinkle of Sea Garden Spice Blend.

8. Wrap the burrito and serve warm.