Smoked Trout Breakfast Wrap
Cooked trout fillet(s)
2 oz, lightly flaked with a fork
2 item(s), beaten
Fresh baby spinach
Uncooked red onion(s)
2 slice(s), thick
1 item(s), wedge
- In a non-stick skillet, scramble the eggs, seasoning with salt and pepper, and stir in the spinach just before the eggs are completely cooked.
- Remove from heat when spinach is wilted and eggs are cooked.
- To assemble the wrap, arrange the scrambled eggs on the flatbread, then top with the flaked trout and the onion slices.
- Squeeze the lemon wedge over the trout. Roll up, beginning at rounded end, and cut in half.