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Scrambled Egg and Smoked Trout Breakfast Burritos

Photo: Annabelle Breakey; Styling: Robyn Valarik
Total time 15 mins

Serves 2

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.


  • 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

Nutrition Information

  • calories 436
  • caloriesfromfat 51 %
  • protein 32 g
  • fat 25 g
  • satfat 11 g
  • carbohydrate 24 g
  • fiber 3.8 g
  • sodium 974 mg
  • cholesterol 331 mg

How to Make It

  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.