Mini-Smoked Salmon Frittatas

Mini-Smoked Salmon Frittatas

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  • Prep Time


  • Total Time


  • Servings



  • 1

    tablespoon extra-virgin olive oil

  • ¼

    cup diced onion

  • ½

    teaspoon salt

  • teaspoon pepper

  • 4

    ounces smoked salmon, cut into ¼-inch pieces

  • 6

    large eggs

  • 8

    large egg whites

  • 1

    tablespoon half-and-half

  • 3

    tablespoons 1% milk

  • 3

    ounces ⅓-less-fat cream cheese, cubed

  • 2

    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.


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