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Smoked Trout & Spinach Scrambled Eggs
“Elevate plain-Jane scrambled eggs with smoked trout and fresh spinach in this healthy breakfast recipe.”
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
1Whisk eggs, milk, pepper and salt in a medium bowl until pale yellow throughout.
2Heat 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.