tablespoon extra-virgin olive oil
cup diced onion
ounces smoked salmon, cut into 1/4-inch pieces
large egg whites
tablespoons 1% milk
ounces 1/3-less-fat cream cheese, cubed
tablespoons scallions, thinly sliced, for garnish
1. Preheat oven to 325°. Heat oil in a nonstick skillet. Sauté onion 2–3 minutes or until soft; add salt, pepper, and salmon. Remove from stovetop; let cool. 2. Combine the next 4 ingredients (through milk) in a bowl. Stir in the cream cheese. Lightly coat 6 (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.