Scrambled eggs with mushrooms & smoked trout
1
Points®
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
Egg
4 large egg(s)
Fat free skim milk
¼ cup(s)
Chives
2 Tbsp, chopped
Canola oil
1 tsp
Garlic
1 clove(s), minced
Smoked trout
4 oz, flaked
Black pepper
4 pinch(es), freshly ground
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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