Prep all fillings first: Slice 0.5 cucumber (Persian or English), thinly sliced, tear 30 grams fresh mozzarella cheese, torn or sliced, wash 1 cups fresh leafy greens (butter lettuce, arugula, or spring mix), and have 60 grams smoked salmon (wild-caught Pacific or Atlantic) ready to go. Once the egg wrap hits the pan, things move fast — having everything prepped first is key.

Beat the egg mixture: Crack 2 large eggs into a bowl or measuring cup. Add 0.5 teaspoons chili powder, 1 teaspoons black sesame seeds, and 2 tablespoons green onions (scallions), finely chopped. Beat everything together well until yolks and whites are fully combined and sesame seeds and green onions are evenly distributed throughout.

Pour & spread the egg wrap: Heat a 10–12 inch non-stick skillet over medium heat. Add 1 teaspoons cooking oil or cooking spray and let it get hot. Pour the egg mixture into the center of the pan, then immediately tilt and swirl the pan to spread it into a thin, even round — just like making a crepe.

Cook until just set: Let the egg wrap cook undisturbed for about 2–2m 30s

until the edges are fully set and the surface looks mostly cooked through with just a slight shine in the center. Do not flip.

Add fillings to one half: While still in the pan, lay 60 grams smoked salmon (wild-caught Pacific or Atlantic) across one half of the wrap only. Add 30 grams fresh mozzarella cheese, torn or sliced pieces, a layer of 1 cups fresh leafy greens (butter lettuce, arugula, or spring mix), and 0.5 cucumber (Persian or English), thinly sliced slices on the same half. Drizzle 1 tablespoons balsamic glaze (thick balsamic reduction) directly over the fillings.

Fold, plate & slice: Fold the empty half of the egg wrap over the filled half and press gently. Slide onto a plate using a spatula. Cut in half on a diagonal with a sharp knife to reveal the layers inside.

Make the iced oat milk latte: Brew 2 espresso shots (or strong brewed coffee) and let cool for 1 minute. Fill a tall glass with 1 cups ice, pour in 0.8 cups oat milk — barista blend (Oatly or Califia Farms), then pour espresso over the top. Stir well and add 1 teaspoons maple syrup or simple syrup (optional, to sweeten) if desired. Serve alongside the egg wrap.