Heat oil in a cast-iron skillet over high heat. Add eggs and milk; scramble in skillet. Cook until barely set, then stir in salt, pepper, chives, jalapeño, tomato, and salmon.
2. Spread 2 tbsp. cream cheese onto center of each tortilla. Spoon warm egg mixture over cheese, dividing evenly. Roll up burritos, tucking in ends. Serve with salsa if you like.
Note: Nutritional analysis is per serving.
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|Serving Size: 1 Serving (428g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 387 (47%)|
|Amt Per Serving||% DV|
|Total Fat 43g||57 %|
|Saturated Fat 14.9g||74 %|
|Monounsaturated Fat 15.8g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 966.5mg||297 %|
|Sodium 1004.4mg||35 %|
|Potassium 1124.6mg||30 %|
|Total Carbohydrate 41.8g||12 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 38.7g|
|Protein 67.9g||97 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 824
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