Trout Breakfast Scramble, Cali Style

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 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)

Recipe

• 1 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.
• 2 whisk the eggs with the seasoned salt.
• 3 heat oil in a large skillet.
• 4 add the peppers and onions. cook for about 3 minutes or until semi-soft, stirring occasionally.
• 5 add the lemon pepper and garlic salt to the veggie mixture.
• 6 add the butter and ham/bacon. cook until the meat is crispy and the veggies are pretty soft.
• 7 add the trout and incorporate it with the rest of the ingredients for about 1 minute, until well mixed.
• 8 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).
• 9 add cheese and mix well. cook until cheese is thoroughly melted.