Breakfast Burrito with Smoked Trout
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 500
- Total Fat
- 22 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 429 milligrams
- Sodium
- 775 milligrams
- Carbohydrates
- 43 grams
- Dietary Fiber
- 3 grams
- Protein
- 29 grams
- Sugar
- 2 grams
- Total: 40 min
- Active: 25 min
Ingredients
12 ounces baby red-skinned potatoes, halved or quartered
Kosher salt
2 tablespoons white wine vinegar
1 tablespoon extra-virgin olive oil
3 stalks celery, thinly sliced
1/2 cup fresh dill, chopped
1/4 small red onion, thinly sliced
Freshly ground pepper
8 large eggs, lightly beaten
2 tablespoons crème fraîche
1 5-ounce package skinless smoked trout, flaked
2 tablespoons chopped fresh chives
4 medium flour tortillas
Directions
- Put the potatoes in a medium saucepan and cover with cold water by 1 inch; season with salt. Bring to a boil, reduce the heat to a simmer and cook until the potatoes are tender, about 12 minutes. Drain and transfer to a large bowl. Toss with 1 tablespoon vinegar and let cool slightly. Stir in the remaining 1 tablespoon vinegar and the olive oil. Add the celery, dill and red onion; toss and season with salt and pepper.
- Pour the eggs into a large nonstick skillet off the heat. Add the crème fraîche, a pinch of salt and a few grinds of pepper and stir well. Turn the heat to medium and cook, stirring and scraping up the pan with a rubber spatula, until the eggs are just set but still creamy, 4 to 5 minutes. Remove from the heat and stir in the smoked trout and chives.
- Warm the tortillas as the label directs. Divide the eggs among the tortillas. Fold in the ends and roll up. Serve with the potato salad.