Thanksgiving Breakfast – Salmon et al Wrap

Cajun French: le saumon (lu sō-mon) – salmon

 

It is Thanksgiving morning and since we are pescatarians no turkey is in the oven. We are having a laid back morning; coffee and scones in bed. And now it is breakfast time – what is in the frig? What started out to be a mushroom omelet with salmon on the side turned into a wrap with lots of raw vegetables. This is a breakfast for any holiday.

Mais C’est Bon!

Enjoy!!

Ingredients for two wraps:

• Olive oil
• 3 eggs, beaten
• 2 mushrooms, sliced
• ½ red creole onion, sliced
• ½ avocado, sliced
• 2 pieces sun dried tomato in olive oil, sliced
• 1 tsp capers
• ¼ tsp dried dill
• 2 tomato basil tortillas
• Dill aioli
• Salt to taste

Grease cast iron skillet and heat to medium.

Combine beaten eggs, dill, and capers and mix well.

Scramble egg mixture in heated skillet.

 

Warm tortillas on heated griddle.

 

Build Wrap:

• Tortilla
• Egg
• Mushrooms
• Avocado
• Onions
• Sun dried tomatoes
• Aioli
• Garnish with capers

 

Dill Aioli:

• 3 Tbl Mayonnaise
• 1 Tbl Lemon juice
• 2 dashes Tabasco
• ¼ tsp dill

Combine all ingredients and mix well. Set aside.

 

HAPPY THANKSGIVING!