Smoked Trout & Spinach Scrambled Eggs

Smoked Trout & Spinach Scrambled Eggs

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From: EatingWell Magazine, March/April 2017

Elevate plain-Jane scrambled eggs with smoked trout and fresh spinach in this healthy breakfast recipe.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 4 large eggs
  • 2 tablespoons reduced-fat milk
  • ¼ teaspoon ground pepper
  • Pinch of salt
  • 2 teaspoons grapeseed oil or avocado oil
  • 2 tablespoons finely chopped shallot
  • ½ cup boned and flaked smoked trout (1½ ounces)
  • 1 cup chopped spinach

Preparation

  • Prep

  • Ready In

  1. Whisk eggs, milk, pepper and salt in a medium bowl until pale yellow throughout.
  2. Heat oil in a medium nonstick skillet over medium heat. Add shallot and cook, stirring, until starting to brown, 1 to 2 minutes. Add the egg mixture and reduce heat to medium-low. Cook, undisturbed, until the edges start to set, about 30 seconds. Sprinkle trout over the eggs. Using a rubber spatula, gently push and fold the eggs until fluffy and barely set, 2 to 4 minutes. Stir in spinach. Remove from heat, cover and let stand until the spinach is just wilted, 1 to 2 minutes.

Nutrition information

  • Serving size: about ¾ cup each
  • Per serving: 243 calories; 17 g fat(4 g sat); 0 g fiber; 4 g carbohydrates; 19 g protein; 80 mcg folate; 379 mg cholesterol; 1 g sugars; 0 g added sugars; 2,096 IU vitamin A; 5 mg vitamin C; 94 mg calcium; 2 mg iron; 455 mg sodium; 280 mg potassium
  • Nutrition Bonus: Vitamin A (42% daily value), Folate (20% dv)
  • Carbohydrate Servings: ½
  • Exchanges: ½ vegetable, ½ lean meat, 2 medium-fat meat, 1 fat

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