Salmon Cream Cheese Egg Roll Up
The BEST Low-Carb/Keto recipe for Salmon Cream Cheese Egg Roll Up. So light yet flavorful. Net Carb/Serv ~4g. Step by step directions with pictures makes this recipe quick and easy.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
- 4 oz Salmon
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 1 tbsp Onion and Chive Cream Cheese regular works fine too
- 2 Eggs
- 1/2 Whole Avocado
- 1/2 tsp Cooking Spray Oil
Gather all the ingredients.
Line oven tray with aluminum foil and grease with oil of your choice. Place salmon on foil and bake at 425F in a toaster oven for 8-10 minutes (depending on the thickness of the salmon).
Once salmon is done and easily flakes, break it up with a fork and transfer to a holding bowl.
Add 1 tbsp of cream cheese and sprinkle in black pepper. Combine and set aside.
In a small bowl, whisk eggs and add a pinch of salt.
Place nonstick skillet on low heat, spray cooking oil and pour in whisked eggs. Rotate the nonstick skillet until the entire pan is covered evenly with the eggs. Continue cooking on low heat until eggs are no longer runny, around 5 minutes.
Place salmon cream cheese mixture in the middle of the eggs.
Fold one side of the egg over to cover the salmon and then flip over to complete the roll. Continue to cook for 1 minute to seal the ends together and then transfer to a serving plate.
Top with sliced avocados. Here is how we cut avocados if you're interested.