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1
For the Herb Cream Cheese: In a medium bowl, combine all ingredients, beating with a wooden spoon till creamy; set aside.
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2
This mix can be stored, refrigerated in an airtight container, for up to 1 week.
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3
For the Roasted Plum Tomatoes: Heat oven to 400 degrees.
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4
In a medium bowl, combine all ingredients, and toss to coat tomatoes.
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5
Spread mix on a baking sheet, and transfer to oven.
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6
Bake till skins shrivel and tomatoes turn slightly brown, about 30 min.
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7
Remove pan from oven, and set aside.
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8
For the Salad Green Mix: In a medium bowl, toss arugula, spinach, extra virgin olive oil, and vinegar till combined.
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9
Season with salt and pepper.
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10
For the Scrambled Large eggs: In a medium bowl, whisk Large eggs, salt, and pepper vigorously for 15 seconds.
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11
In a medium nonstick skillet over medium-high heat, cook butter till melted and foamy.
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12
Add in egg mix, and reduce heat to medium.
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13
Using a rubber or possibly flat wooden spatula, push Large eggs toward center while tilting skillet to distribute runny parts.
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14
When they are almost set, scramble Large eggs, gently turning them over several times.
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15
Remove skillet from heat and keep hot.
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16
Heat a grill pan over medium-high heat on stove.
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17
Using a pastry brush, brush tortillas with extra virgin olive oil.
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18
Grill each tortilla lightly on one side, for no longer than a minute (this will make the tortillas soft and easy to roll).
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19
Transfer tortillas, grilled-side down, to work surface.
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20
Divide Herb Cream Cheese among the tortillas, spreading proportionately and leaving a 1-inch border.
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21
Divide the smoked salmon, Scrambled Large eggs, and Salad Green Mix proportionately among tortillas.
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22
Top with alfalfa sprouts.
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23
Mix in opposite sides of one tortilla, and roll it up; do the same with remaining tortillas.
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24
Slice each burrito in half diagonally, transfer to a platter, and garnish with Roasted Plum Tomatoes, basil, scallions, and red onion.
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25
This recipe yields 8 servings.
