Mediterranean Scrambled Egg Roll-up

Mediterranean Scrambled Egg Roll-up
Ingredients:
6 eggs blended together well or liquid eggs
1 pound smoked salmon
8 ounces cream cheese divided in half (4 ounces blended until soft)
½ cup green onion chopped
¼ cup Pili-Pili Relish (optional)
1 tbs. flour
1 tbs. oil or non-stick vegetable spray

Instructions:
Add one-tablespoon flour to eggs and blend well.  Oil or use vegetable spray to coat a baking pan (non-stick bake ware is ideal for this application).  Pre-heat oven to 375 degrees.  Pour eggs into baking pan.  Bake approximately 4-5 minutes until firm. 

Cover a cutting board with a sheet of parchment paper and place over baking pan.  Invert pan and egg mixture should release from pan. Set aside.

Smoked Salmon Spread
Blend together smoked salmon, 4 ounces of cream cheese and Pili-Pili Relish.
Using the softened cream cheese spread all over the egg.  Place salmon mixture on lower 1/3 of egg sheet and roll up into a tube shape (about two inches in diameter).

Slice roll into about 1-inch segments and serve.  Ingredients: 6 eggs blended together well or liquid eggs 1 pound smoked salmon 8 ounces cream cheese divided in half (4 ounces blended until soft) ½ cup green onion chopped ¼ cup Pili-Pili Relish (optional) 1 tbs. flour 1 tbs. oil or non-stick vegetable spray Instructions: Add one-tablespoon flour to eggs and blend well. Oil or use vegetable spray to coat a baking pan (non-stick bake ware is ideal for this application). Pre-heat oven to 375 degrees. Pour eggs into baking pan. Bake approximately 4-5 minutes until firm. Cover a cutting board with a sheet of parchment paper and place over baking pan. Invert pan and egg mixture should release from pan. Set aside. Smoked Salmon Spread Blend together smoked salmon, 4 ounces of cream cheese and Pili-Pili Relish. Using the softened cream cheese spread all over the egg. Place salmon mixture on lower 1/3 of egg sheet and roll up into a tube shape (about two inches in diameter). Slice roll into about 1-inch segments and serve.