Scrambled Egg and Smoked Trout Breakfast Burritos

Scrambled Egg and Smoked Trout Breakfast Burritos Recipe
Photo: Annabelle Breakey; Styling: Robyn Valarik
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.

Yield:

Serves 2

Recipe from

Recipe Time

Total: 15 Minutes

Nutritional 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

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

Preparation

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.

Note: Nutritional analysis is per burrito.

Note:

Stephanie Dean,

January 2012
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