Elevate plain-Jane scrambled eggs with smoked trout and fresh spinach in this healthy breakfast recipe.
Whisk eggs, milk, pepper and salt in a medium bowl until pale yellow throughout.
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.
1/2 vegetable, 1/2 lean meat, 2 medium-fat meat, 1 fat