Scrambled Egg and Smoked Trout Breakfast Burritos
The recipe Scrambled Egg and Smoked Trout Breakfast Burritos could satisfy your Mexican craving in roughly 15 minutes. For $2.61 per serving, you get a main course that serves 2. One serving contains 415 calories, 28g of protein, and 25g of fat. A mixture of neufchâtel cheese, tortillas, lemon zest, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert.
Mix neufchtel, 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.
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.
Spoon eggs over spinach on tortillas, then roll up burritos, tucking in ends.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Adelsheim Pinot Noir (half-bottle). It has 4.8 out of 5 stars and a bottle costs about 20 dollars.
Adelsheim Pinot Noir (half-bottle)With its broad array of origins and clones, this wine displays red aromas pf candied cherry, pomegranate and raspberry on the nose and the palate. In addition, one finds a light touch of brown spices likw nutmeg, cinnamon, all-spice. True to our house style, it is elegantly textured with seamlessly integrated, silky, polishedtannins. Pair it with salmon, ahi, veal, pork, poultry (think duck), beefor hearty vegetarian entrees.