Prep 10 mins
Cook 15 mins
I made up this California-style scramble when my husband and I brought three trout back from a camping trip. Quite a few ingredients but most of them are flavorings/spices. This is quick, easy and probably a good way to disguise trout so non-fish eaters might try it.
- 1⁄2 lb cooked trout (smoked, BBQ'd, pan fried, etc.)
- 1⁄4 cup chopped bell pepper (any color)
- 1 seeded chopped jalapeno pepper
- 1⁄4 cup chopped onion
- 1⁄3 cup chopped mushroom (about 2 large)
- 2 -3 ounces chopped ham (I used prosciutto) or 2 -3 ounces uncooked bacon (I used prosciutto)
- 1⁄2 tablespoon vegetable oil
- 1⁄2 tablespoon butter
- 1⁄2 teaspoon garlic salt
- 1⁄8 teaspoon lemon pepper
- 6 eggs, beaten
- 1⁄4 teaspoon seasoning salt
- 1⁄2 cup shredded monterey jack cheese
- salsa (for topping (optional) or hot sauce (for topping (optional)
- Remove cooked trout meat from the bone and skin. Pick through the meat to make sure you get out as many little bones as you can.
- Whisk the eggs with the seasoned salt.
- Heat oil in a large skillet.
- Add the peppers and onions. Cook for about 3 minutes or until semi-soft, stirring occasionally.
- Add the lemon pepper and garlic salt to the veggie mixture.
- Add the butter and ham/bacon. Cook until the meat is crispy and the veggies are pretty soft.
- Add the trout and incorporate it with the rest of the ingredients for about 1 minute, until well mixed.
- Add the eggs and begin "scrambling;" mix for about 2 minutes, stirring frequently. Cook to your desired level of dryness (some people like "wetter" eggs).
- Add cheese and mix well. Cook until cheese is thoroughly melted.