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Heat oil in a cast-iron skillet over high heat. Add eggs and milk; scramble in skillet. Cook until barely set, then stir in salt, pepper, chives, jalapeno, tomato, and salmon. Spread 2 tbsp. cream cheese onto center of each tortilla. Spoon warm egg mixture over cheese, dividing evenly. Roll up burritos, tucking in ends. Serve with salsa if you like. Note: Nutritional analysis is per serving.
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Cloche + smoker — dramatic cocktail and dessert smoking
Passive smoke generator — cold smoke cheese, salmon, butter for hours
Wood-smoked Spanish paprika — chorizo, paella, rubs
Cold-smoked over alderwood — instant smoke depth to any dish
Cold-smoked peppercorns — adds smoke dimension to any dish