Smoked Salmon and Scrambled Egg Breakfast Wrap

My breakfast of choice on my birthday. Possibly because even my boys can make it!

Hot smoked salmon works well too and a little sprinkling of fresh dill is lovely too.

Serves 4.

Ingredients

50g butter

6 large eggs

125mls full cream milk

250g cold smoked salmon, cut into strips

salt and pepper

4 gluten free wraps

Method

In a jug, whisk the eggs, milk and a good grinding of pepper.

Heat a large non stick frying pan over a medium heat.

Add the butter.

Once the butter has melted, pour in the egg mixture.

Using a spoon, slowly draw the egg from the base of the pan as it cooks.

Sprinkle over the salmon and continue to draw the egg until fully scrambled. Check if you need to add salt.

Heat the wraps a little in a microwave to soften them.

Spoon the eggs and salmon into each wrap and fold, serve immediately.