Name: Smoked Trout & Spinach Scrambled Eggs
Total time: 15 min
Ingredients: 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 (1 1/2 ounces); 1 cup chopped spinach

Ingredients

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 (1 1/2 ounces)
1 cup chopped spinach

Directions

Step 1

Whisk eggs, milk, pepper and salt in a medium bowl until pale yellow throughout.

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Step 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 Facts

Serving Size: about 3/4 cup each

Per Serving:

243 calories; protein 19g; carbohydrates 3.9g; dietary fiber 0.5g; sugars 1.5g; fat 16.7g; saturated fat 4.3g; cholesterol 378.8mg; vitamin a iu 2096.1IU; niacin equivalents 2.8mg; vitamin b6 0.2mg; vitamin c 5.1mg; folate 80.3mcg; calcium 94.2mg; iron 2.3mg; magnesium 28.1mg; potassium 280.3mg; sodium 455mg; thiamin 0.1mg; calories from fat 149.9kcal.

Exchanges:

1/2 vegetable, 1/2 lean meat, 2 medium-fat meat, 1 fat

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Ingredients

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Ingredients

Directions

Nutrition Facts