TROUT ON THE TABLE – TROUT OMELET

This is a fine breakfast dish but can be served at any meal. If used for dinner or supper a green salad or fruit mix is a nice accompaniment, while at breakfast a cathead biscuit partners up in mighty fine fashion.

  • 2 cups cooked and flaked trout (I like to poach them in butter)
  • 1 cup cottage cheese
  • 6 large eggs
  • ½ cup minced onion
  • ½ cup chopped mushrooms
  • ½ cup fresh spinach, chopped
  • Sour cream
  • Butter

Mix eggs and vegetables in a small bowl then combine with cottage cheese and beat until fluffy. Pour into a buttered frying pan and cook slowly on low heat until the eggs start to set.  At this point pour previously cooked trout on top, add a dollop of sour cream, and then carefully fold to finish cooking the omelet. Season with salt and pepper and top with paprika or chopped parsley if desired. Serves three or four.

Part: 1, 3

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In company with his late wife, Ann, Jim Casada wrote a number of cookbooks focusing on game or foods from the wild. One of those, The Complete Venison Cookbookis available from him or the Sporting Classics Store. Jim’s next book, Fishing for Chickens: A Smokies Food Memoir, is due out from the University of Georgia Press in mid-2022. He is currently taking advance reservations for copies. To reserve a copy or learn more about his many other books, include his recent multi-award winning A Smoky Mountain Boyhood: Memories, Musings, and More, visit his website at www.jimcasadaoutdoors.com or e-mail him at jimcasada@comporium.net.

 

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Deer hunters and popular culinary creators Jim and Ann Casada have personally tested these recipes in their own home, assuring you of quality, delicious venison dishes. From traditional favorites to more exotic recipes, you’ll enjoy every venison dish imaginable, including: Stir fry, French dip, Fajitas, Kabobs, Piccata, Sloppy Joes, Lasagna, Ribs, Meatballs, Jerky and hundreds more! Buy Now