Trout Breakfast Scramble, Cali Style

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READY IN: 25mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
  • 12
    lb cooked trout (smoked, BBQ'd, pan fried, etc.)
  • 14
    cup chopped bell pepper (any color)
  • 1
    seeded chopped jalapeno pepper
  • 14
    cup chopped onion
  • 13
    cup chopped mushroom (about 2 large)
  • 2 -3
    ounces chopped ham (I used prosciutto) or 2 -3 ounces uncooked bacon (I used prosciutto)
  • 12
    tablespoon vegetable oil
  • 12
    tablespoon butter
  • 12
    teaspoon garlic salt
  • 18
    teaspoon lemon pepper
  • 6
    eggs, beaten
  • 14
    teaspoon seasoning salt
  • 12
    cup shredded monterey jack cheese
  • salsa (for topping (optional) or hot sauce (for topping (optional)
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DIRECTIONS

  • 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.
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