Mini-Smoked Salmon Frittatas
By á-2565
179 cal, 11g fat (4g sat), 226mg chol, 17g prot, 3g carbs, 1g sugar, 1mg iron, 665mg sodium, 63mg calcium
- 6
- 10 mins
- 40 mins
5/5
(1 Votes)
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/4 cup diced onion
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 4 ounces smoked salmon, cut into 1/4-inch pieces
- 6 large eggs
- 8 large egg whites
- 1 tablespoon half-and-half
- 3 tablespoons 1% milk
- 3 ounces 1/3-less-fat cream cheese, cubed
- 2 tablespoons scallions, thinly sliced, for garnish
Preparation
Step 1
. Preheat oven to 325°. Heat oil in a nonstick skillet. Saute onion 2–3 minutes or until soft; add salt, pepper, and salmon. Remove from stove top; let cool.
2. Combine the next 4 ingredients (through milk) in a bowl. Stir in the cream cheese. Lightly coat six 8-ounce ramekins with cooking spray. Add 2 tablespoons of salmon mixture to each ramekin. Pour 3/4 cup egg mixture into each ramekin. (Do not overfill.)
3. Place ramekins on baking sheet; bake 25 minutes or until a wooden pick inserted in center comes out clean. Garnish, if desired. (Serving size: 1 frittata)
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