Instructions: For the Herb Cream Cheese: In a medium bowl, combine all ingredients, beating with a wooden spoon until creamy; set aside. This mixture can be stored, refrigerated in an airtight container, for up to 1 week.

For the Roasted Plum Tomatoes: Heat oven to 400 degrees. In a medium bowl, combine all ingredients, and toss to coat tomatoes. Spread mixture on a baking sheet, and transfer to oven. Bake until skins shrivel and tomatoes turn slightly brown, about 30 minutes. Remove pan from oven, and set aside.

For the Salad Green Mixture: In a medium bowl, toss arugula, spinach, olive oil, and vinegar until combined. Season with salt and pepper.

For the Scrambled Eggs: In a medium bowl, whisk eggs, salt, and pepper vigorously for 15 seconds. In a medium nonstick skillet over medium-high heat, cook butter until melted and foamy. Add egg mixture, and reduce heat to medium. Using a rubber or flat wooden spatula, push eggs toward center while tilting skillet to distribute runny parts. When they are almost set, scramble eggs, gently turning them over several times. Remove skillet from heat and keep warm.

Heat a grill pan over medium-high heat on stove. Using a pastry brush, brush tortillas with olive oil. Grill each tortilla lightly on one side, for no longer than a minute (this will make the tortillas soft and easy to roll). Transfer tortillas, grilled-side down, to work surface.

Divide Herb Cream Cheese among the tortillas, spreading evenly and leaving a 1-inch border.

Divide the smoked salmon, Scrambled Eggs, and Salad Green Mixture evenly among tortillas. Top with alfalfa sprouts.

Fold in opposite sides of one tortilla, and roll it up; do the same with remaining tortillas. Slice each burrito in half diagonally, transfer to a platter, and garnish with Roasted Plum Tomatoes, basil, scallions, and red onion.

This recipe yields 8 servings.

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