Instructions

• Warm the tortillas in a dry skillet over a medium heat. Remove from the skillet, cover with tin foil, and keep the tortillas warm until ready to serve.
• In a small bowl, whisk the eggs, season to taste with salt and pepper and mix in the chives. Heat the olive oil in a pot over a medium heat and cook the onion for 2-3 minutes. Add in the eggs and cook, stirring often.
• When eggs are still slightly runny, add the smoked salmon and cubed feta. Continue cooking until the eggs are no longer runny.
• Divide the scrambled eggs evenly between the warm tortillas, then top with additional chives. Serve immediately with a wedge of lime.