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.

Ingredients

2 serv.

cooked trout (smoked, BBQ'd, pan fried, etc.)↗1⁄2 lb
chopped bell pepper (any color)1⁄4 cup
seeded chopped jalapeno pepper1
chopped onion1⁄4 cup
chopped mushroom (about 2 large)1⁄3 cup
chopped ham (I used prosciutto) or 2 -3 ounces uncooked bacon (I used prosciutto)2 -3 ounces
vegetable oil↗1⁄2 tablespoon
butter↗1⁄2 tablespoon
garlic salt1⁄2 teaspoon
lemon pepper1⁄8 teaspoon
eggs, beaten↗6
seasoning salt↗1⁄4 teaspoon
shredded monterey jack cheese1⁄2 cup
salsa (for topping (optional) or hot sauce (for topping (optional)

Step-by-step instructions

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 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.

Source: food.com

Original recipe ↗

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