Smoked Trout Breakfast Wrap
- Total Time
Flatout Flatbread Light original flatbread1 item(s)
cooked trout fillet(s)2 oz, lightly flaked with a fork
egg(s)2 item(s), beaten
fresh baby spinach1 cup(s)
uncooked red onion(s)2 slice(s), thick
lemon(s)1 item(s), wedge
table salt1 pinch
black pepper1 pinch
cooking spray5 spray(s)
- 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.