Scrambled eggs with mushrooms and smoked trout
Packaged smoked trout
4 oz, flaked
4 medium, caps only
Fat free skim milk
2 Tbsp, fresh, chopped
1 medium clove(s), minced
4 pinch, freshly ground
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)