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Photo of Scrambled eggs with mushrooms & smoked trout by WW

Scrambled eggs with mushrooms & smoked trout

1
Points® value
Total Time
27 min
Prep
15 min
Cook
12 min
Serves
2
Difficulty
Easy
Whether you serve it for breakfast, brunch or dinner, this amazing dish is a total winner. The smoky delicious trout adds so much flavor paired with the creamy scrambled eggs with chives and the umami-filled portobello caps. Use smoked salmon in place of the trout for a simple variation.

Ingredients

Cooking spray

4 spray(s)

Portabella mushrooms

4 medium, caps only

Table salt

¼ tsp(s)

Egg

4 large

Fat-free skim milk

¼ cup(s)

Chives

2 tbsp(s), chopped

Canola oil

1 tsp(s)

Garlic clove

1 clove(s), medium, minced

Smoked trout

4 oz, flaked

Black pepper

4 pinch(es), freshly ground

Fresh dill

2 sprig(s)

Lemon

2 wedge(s)

Instructions

  1. Preheat broiler. Spray broiler rack with nonstick spray.
  2. Lightly spray mushroom caps with nonstick spray, sprinkle with 1/8 teaspoon salt, and place in single layer on prepared broiler rack. Broil 4 inches from heat, turning once, until mushrooms are tender, about 10 minutes.
  3. Meanwhile, whisk together eggs, milk, chives, and remaining 1/8 teaspoon salt in medium bowl. Heat oil in large nonstick skillet over medium heat. Add garlic and cook, stirring constantly, until fragrant, 30 seconds. Add egg mixture and cook, stirring frequently, just until set, 2–3 minutes.
  4. Divide mushrooms between 2 plates and top evenly with eggs and trout. Sprinkle with pepper, top with dill sprigs, and serve with lemon wedges.
  5. Serving size: 1 plate

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