Smoked Trout Breakfast Burrito

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 710, total fat 30 G., saturated fats 11 G., proteins 34 G., carbohydrates 78 G., fiber 10 G., cholesterol 233 mg, sodium 1780 mg, sugar 0 G.

A burrito filled with creamy scrambled eggs, smoked trout, and green onions is a wonderful idea for a unique, nutritious breakfast. To ensure the scrambled eggs are as tender as possible, crème fraîche (French sour cream) is added. Serve the burrito with a quick new potato salad in a tart vinaigrette. This recipe is also perfect for dinner.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

350 g new red potatoes, halved or quartered
2 tablespoons white wine vinegar
1 tbsp. l. olive oil
3 stalks celery, thinly sliced
0.5 cup fresh dill, chopped
A quarter of a small red onion, thinly sliced
8 large eggs, lightly beaten
2 tbsp. crème fraîche
1 package (140 g) smoked trout, skinless, crumbled
2 tablespoons chopped fresh chives
4 medium wheat tortillas

Ingredient Substitution Suggestions

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Recipes with similar ingredients: smoked trout, tortilla, eggs, sour cream, wine vinegar, red onion, celery, dill

Cooking the dish according to the recipe:

Place the potatoes in a medium saucepan and cover with cold water to a depth of 1 inch (2.5 cm); season with salt. Bring to a boil, reduce heat, and simmer until the potatoes are tender, about 12 minutes. Drain and transfer the potatoes to a large bowl.
Stir in 1 tablespoon of wine vinegar and let cool slightly. Add the remaining 1 tablespoon of vinegar and olive oil. Add the celery, dill, and red onion, stir, and season with salt and pepper to taste.

Pour the eggs into a large, cold nonstick frying pan. Add the crème fraîche, a pinch of salt, and some freshly ground black pepper and mix well.
Cook over medium heat, stirring and scraping the pan with a rubber spatula, until the eggs are set but still soft, 4-5 minutes. Remove from heat and stir in the smoked trout and green onions.
Heat the tortillas according to package directions. Divide the fried egg among the tortillas. Fold the sides inward and roll into a burrito. Serve with potato salad.

Categories:

recipe / Calorie content of prepared meals / Breakfast / Fast food / Tortilla Dishes / Appetizers / Sandwiches / Fish appetizers / / / Food Network - recipes

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