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Egg Wrap with Smoked Salmon, Spinach and Tomato

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When it comes to breakfast, toast and cereal have never really done it for me – and while a full cooked breakfast with the works is nice for the weekends, I like to go with something in the middle for the weekdays.  In this recipe, I make a wrap out of eggs and fill it with smoked salmon, baby spinach and tomato.

Egg Wrap with Smoked Salmon, Spinach and Tomato

Course Breakfast
Servings 4 serves


  • 4 large eggs and 4 large egg whites
  • Salt and pepper to season
  • Light olive oil for frying
  • 2 handfuls baby spinach leaves
  • 4 tomatoes cut in half with one half sliced and the other halve cut into wedges
  • 200 g smoked salmon


  • In a small bowl, scramble 1 egg and 1 egg white and season with salt and pepper
  • Heat the oil in a small frying pan on medium-high heat
  • Cover the base of the frying pan with the egg, turn heat to low and cook until the egg is set and slightly browned on the bottom
  • Flip the omelet over to brown the other side; then remove from the heat
  • For each wrap, use 50g of the smoked salmon, half a handful of spinach leaves and the tomato slices; serve with the tomato wedges
Keyword Eggs

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Serving Suggestions

Make Ahead

1. Cook the egg wrap the night before and reheat it up in the microwave for about 20 seconds before assembling the wrap

[Last updated: January 27, 2014]

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