Scrambled Eggs with Mushrooms and Smoked Trout
- Total Time
cooking spray2 spray(s)
portobello mushroom(s)4 medium, caps only
table salt¼ tsp
fat free skim milk¼ cup(s)
chives2 Tbsp, fresh, chopped
canola oil1 tsp
garlic clove(s)1 medium clove(s), minced
Trader Joe's Smoked rainbow trout fillets4 oz, flaked
black pepper4 pinch, freshly ground
lemon(s)½ medium, cut into 2 wedges
- Preheat broiler. Spray broiler rack with nonstick spray.
- 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.
- 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.
- Divide mushrooms between 2 plates and top evenly with eggs and trout. Sprinkle with pepper, top with dill sprigs, and serve with lemon wedges.
- Per serving (1 plate)