Smoked Salmon Breakfast Burrito

Dice red onion and zucchini into small, uniform pieces. Slice smoked salmon into thin ribbons. Chop fresh dill and set aside.

Heat olive oil in a skillet over medium-high heat. Add diced red onion and cook for 2 minutes until softened.

Add zucchini to the skillet and cook for 5–7 minutes, stirring occasionally, until tender and lightly browned. Season with salt and black pepper. Transfer to a plate.

Crack eggs into a bowl, whisk well, and pour into the same skillet over medium heat. Stir frequently until eggs are soft-scrambled, about 3–4 minutes. Season with salt and pepper.

Warm tortillas in the skillet for 10 seconds per side. Place each tortilla on a cutting board.

Spread 1 tbsp cream cheese on the lower half of each tortilla. Layer smoked salmon, cooked eggs, roasted vegetables, and chopped dill down the center.

Fold in the sides of each tortilla, then roll tightly from the bottom upward, creating a compact cylinder. Drizzle lemon juice over the top.

Serve immediately while warm, or wrap in foil and keep warm for up to 15 minutes.