3

Scrambled Eggs with Mushrooms and Smoked Trout

Total Time
22 min
Prep
5 min
Cook
12 min
Serves
2
Difficulty
Easy
Ingredients

cooking spray

2 spray(s)

portobello mushroom(s)

4 medium, caps only

table salt

¼ tsp

egg(s)

4 large

fat free skim milk

¼ cup(s)

chives

2 Tbsp, fresh, chopped

canola oil

1 tsp

garlic clove(s)

1 medium clove(s), minced

Trader Joe's Smoked rainbow trout fillets

4 oz, flaked

black pepper

4 pinch, freshly ground

dill

4 sprig(s)

lemon(s)

½ medium, cut into 2 wedges

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. Per serving (1 plate)
Notes
Use vacuum-packed Echo Falls brand traditional smoked rainbow trout when following the Simply Filling plan.

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