Smoked Salmon and Egg Tortilla

Ingredients

• Flour tortillas

  1 tortilla, medium or 46g

• Smoked salmon

  Chinook salmon

  2 ½ oz or 71g

• Alfalfa sprouts

  raw

  1 cup or 33g

• Cooking spray

  Pam brand

  1 spray , about 1/3 second or 0.3g

• Egg

  whole

  2 large or 100g

• Avocado

  raw

  ½ fruit or 101g

Directions

1. Warm the tortilla in the microwave until pliable, about 10–20 seconds.
2. Lay the smoked salmon and sprouts down the center of the tortilla.
3. Heat a nonstick skillet over medium heat and lightly coat with cooking spray. Cook the eggs to your preferred doneness.
4. Transfer the eggs to the tortilla, placing them on top of the salmon and sprouts.
5. Slice the avocado and arrange over the eggs.
6. Roll the tortilla snugly, tucking in the ends, and serve immediately.