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Prep Time:15 minsTotal Time:15 minsServings:2Yield:2 servingJump to Nutrition Facts
Prep Time:15 minsTotal Time:15 minsServings:2Yield:2 serving
Prep Time:15 mins
Prep Time:
15 mins
Total Time:15 mins
Total Time:
Servings:2
Servings:
2
Yield:2 serving
Yield:
2 serving
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4large eggs2tablespoonsreduced-fat milk¼teaspoonground pepperPinch of salt2teaspoonsgrapeseed oil or avocado oil2tablespoonsfinely chopped shallot½cupboned and flaked smoked trout (1 1/2 ounces)1cupchopped spinach
Cook Mode(Keep screen awake)
Ingredients
4large eggs
2tablespoonsreduced-fat milk
¼teaspoonground pepper
Pinch of salt
2teaspoonsgrapeseed oil or avocado oil
2tablespoonsfinely chopped shallot
½cupboned and flaked smoked trout (1 1/2 ounces)
1cupchopped spinach
DirectionsWhisk eggs, milk, pepper and salt in a medium bowl until pale yellow throughout.Heat oil in a medium nonstick skillet over medium heat. Add shallot and cook, stirring, until starting to brown, 1 to 2 minutes. Add the egg mixture and reduce heat to medium-low. Cook, undisturbed, until the edges start to set, about 30 seconds. Sprinkle trout over the eggs. Using a rubber spatula, gently push and fold the eggs until fluffy and barely set, 2 to 4 minutes. Stir in spinach. Remove from heat, cover and let stand until the spinach is just wilted, 1 to 2 minutes.Originally appeared: EatingWell Magazine, March/April 2017
Directions
Whisk eggs, milk, pepper and salt in a medium bowl until pale yellow throughout.Heat oil in a medium nonstick skillet over medium heat. Add shallot and cook, stirring, until starting to brown, 1 to 2 minutes. Add the egg mixture and reduce heat to medium-low. Cook, undisturbed, until the edges start to set, about 30 seconds. Sprinkle trout over the eggs. Using a rubber spatula, gently push and fold the eggs until fluffy and barely set, 2 to 4 minutes. Stir in spinach. Remove from heat, cover and let stand until the spinach is just wilted, 1 to 2 minutes.
Whisk eggs, milk, pepper and salt in a medium bowl until pale yellow throughout.
Heat oil in a medium nonstick skillet over medium heat. Add shallot and cook, stirring, until starting to brown, 1 to 2 minutes. Add the egg mixture and reduce heat to medium-low. Cook, undisturbed, until the edges start to set, about 30 seconds. Sprinkle trout over the eggs. Using a rubber spatula, gently push and fold the eggs until fluffy and barely set, 2 to 4 minutes. Stir in spinach. Remove from heat, cover and let stand until the spinach is just wilted, 1 to 2 minutes.
Originally appeared: EatingWell Magazine, March/April 2017
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Nutrition Facts(per serving)243Calories17gFat4gCarbs19gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
