Scrambled Egg and Smoked Trout Breakfast Burritos |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Think of these as a lower-calorie version of a bagel with lox and cream cheese. If you're eating them on the go, just wrap them in foil or waxed paper. Ingredients:
4 ounces neufchâtel cheese, at room temperature |
2 tablespoons finely chopped fresh dill |
1 teaspoon lemon zest |
2 medium (8 1/2 in.) whole-wheat tortillas |
1 smoked trout fillet (about 4 oz.), broken into large pieces |
2/3 cup baby spinach |
3 large eggs |
Directions:
1. Mix neufchâtel, dill, and lemon zest in a small bowl until blended. Spread 2 tbsp. cheese mixture on each tortilla. Arrange trout down the center, then top with spinach.
2. Heat a medium nonstick frying pan over medium heat. Whisk eggs in a small bowl to blend. Pour eggs into pan and scramble until set, about 2 1/2 minutes.
3. Spoon eggs over spinach on tortillas, then roll up burritos, tucking in ends.
4. Note: Nutritional analysis is per burrito.
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