Egg Wrap with Spinach and Salmon

• 60 g (about 1/4 of 250-g pkg.) Philadelphia Brick Cream Cheese
• 1/3 cup milk
• 4 eggs
• 2 Tbsp. flour
• 1/8 tsp. pepper
• 60 g smoked salmon
• 1/2 cup tightly packed baby spinach leaves
• 2 Tbsp. slivered almonds, toasted

1. Heat oven to 350 degrees F.
2. Line 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of pan.
3. Spray with cooking spray.
4. Microwave cream cheese in medium microwaveable bowl on HIGH 10 sec.
5. or until softened.
6. Gradually whisk in milk.
7. Add eggs, flour and pepper; beat with whisk until blended.
8. Pour into prepared pan.
9. Bake 14 to 16 min.
10. or until edges are set.
11. Top egg wrap with salmon and spinach.
12. Roll up immediately, starting at one short end and peeling off paper as egg wrap is rolled.
13. Place on platter; cut into slices.
14. Sprinkle with nuts.

cream cheese, milk, eggs, flour, pepper, salmon, tightly packed baby spinach leaves, slivered almonds

Taken from www.kraftrecipes.com/recipes/egg-wrap-spinach-salmon-168456.aspx (may not work)