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Photo: Annabelle Breakey; Styling: Robyn Valarik Photo by: Photo: Annabelle Breakey; Styling: Robyn Valarik

Scrambled Egg and Smoked Trout Breakfast Burritos

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.

Sunset JANUARY 2012

  • Yield: Serves 2
  • Total:15 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 436
  • Calories from fat: 51%
  • Protein: 32g
  • Fat: 25g
  • Saturated fat: 11g
  • Carbohydrate: 24g
  • Fiber: 3.8g
  • Sodium: 974mg
  • Cholesterol: 331mg
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Scrambled Egg and Smoked Trout Breakfast Burritos recipe

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