Easy breakfast tacos packed with smoked salmon, cream cheese, onion, and chives!
Author:ari | well seasoned
Prep Time:<10 minutes
Cook Time:10 minutes
Total Time:15 minutes
Yield:2 servings 1x
Cuisine:American / Jewish
4 (6″ or 8“) corn or flour tortillas
6 large eggs
½ small red onion, minced
½ cup smoked salmon trimmings (or buy thinly sliced smoked salmon and cut into small pieces)
6 Tbsp cream cheese, cut into small cubes
3 Tbsp chives, divided
1 tsp kosher salt
¼ tsp freshly ground black pepper
1 lime, cut into wedges
nonstick cooking spray
Preheat oven or toaster oven to 350 F, then wrap tortillas in a neat stack in aluminum foil. Place directly on oven rack and warm for about 7-10 minutes. Alternatively, you can wrap tortillas in a damp paper towel, then heat in microwave in 30-second increments until warm. Place two warmed tortillas on each plate.
Whisk eggs in a large mixing bowl, then add onion, 2 Tbsp chives, salt, and pepper.
Heat a large nonstick skillet over medium heat, then coat with cooking spray. Add eggs and cook, stirring often, until small curdles form.
When eggs are slightly runny, add cream cheese and smoked salmon. Continue cooking until eggs are no longer runny, stirring often, then remove from heat.
Divide scrambled eggs evenly between four tortillas, then top with additional chives. Serve with lime wedges.