1. Whisk eggs, creme fraiche, chives, and a pinch of salt in a medium bowl until well combined.
2. Melt butter in a medium nonstick skillet over medium-high heat until foaming. Add egg mixture, trout, and cheese and cook, stirring constantly, until the eggs form small curds and are no longer runny, 2 to 3 minutes. Garnish with chives and serve.
Source: Hannaford fresh Magazine, March - April 2016