Photo: Annabelle Breakey; Styling: Robyn Valarik
YieldsServes 2
AuthorStephanie Dean

Think of these as a lower-calorie version of a bagel with lox and cream cheese. If you're eating them on the go, just wrap them in foil or waxed paper.

How to Make It

Step 1
1

Mix neufchâtel, dill, and lemon zest in a small bowl until blended. Spread 2 tbsp. cheese mixture on each tortilla. Arrange trout down the center, then top with spinach.

Step 2
2

Heat a medium nonstick frying pan over medium heat. Whisk eggs in a small bowl to blend. Pour eggs into pan and scramble until set, about 2 1/2 minutes.

Step 3
3

Spoon eggs over spinach on tortillas, then roll up burritos, tucking in ends.

Step 4
4

Note: Nutritional analysis is per burrito.

Ingredients

 4 ounces neufchâtel cheese, at room temperature
 2 tablespoons finely chopped fresh dill
 1 teaspoon lemon zest
 2 medium (8 1/2 in.) whole-wheat tortillas
 1 smoked trout fillet (about 4 oz.), broken into large pieces
 2/3 cup baby spinach
 3 large eggs

Directions

Step 1
1

Mix neufchâtel, dill, and lemon zest in a small bowl until blended. Spread 2 tbsp. cheese mixture on each tortilla. Arrange trout down the center, then top with spinach.

Step 2
2

Heat a medium nonstick frying pan over medium heat. Whisk eggs in a small bowl to blend. Pour eggs into pan and scramble until set, about 2 1/2 minutes.

Step 3
3

Spoon eggs over spinach on tortillas, then roll up burritos, tucking in ends.

Step 4
4

Note: Nutritional analysis is per burrito.

Scrambled Egg and Smoked Trout Breakfast Burritos