SMOKED SALMON, EGG, AND ASPARAGUS ROLL UPS
Time in the Kitchen: 20 minutes
Servings: 12 roll ups (macronutrient profile based on serving size of 3 roll ups)
12 asparagus spears
12 eggs
½ red onion, thinly sliced
8 ounces wild smoked salmon
You could throw all these ingredients into an omelet, but why, when these roll ups are so much more fun to eat? Kids especially love this healthy
finger food for breakfast and adults love Smoked Salmon, Egg, and Asparagus Roll Ups as an appetizer.
Slice or snap off the bottom 2-4 inches of the asparagus spears. In boiling water or in the microwave, cook asparagus 3-5 minutes until it
softens but is still fairly firm.
Whisk the eggs. Warm a 10-inch or smaller skillet with a little oil or butter in it and pour 2-3 tablespoons of egg in, swirling the skillet around to
evenly spread the egg into a very thin layer. Let the egg cook about 1 minute until firm, then slide out of the pan. Repeat until eggs are gone.
Lay an egg “crepe” on a flat surface. On one end of the crepe, layer salmon with an asparagus spear and slices of onion. Roll the crepe up.
Repeat with remaining crepes and asparagus spears.
Macronutrient Profile (perserving)