Trout Breakfast Scramble, Cali Style

Ingredients

• 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 or 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 or hot sauce (for topping (optional)

Directions

1. 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. 2

   Whisk the eggs with the seasoned salt.

3. 3

   Heat oil in a large skillet.

4. 4

   Add the peppers and onions. Cook for about 3 minutes or until semi-soft, stirring occasionally.

5. 5

   Add the lemon pepper and garlic salt to the veggie mixture.

6. 6

   Add the butter and ham/bacon. Cook until the meat is crispy and the veggies are pretty soft.

7. 7

   Add the trout and incorporate it with the rest of the ingredients for about 1 minute, until well mixed.

8. 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. 9

   Add cheese and mix well. Cook until cheese is thoroughly melted.