Mini-Smoked Salmon
Frittatas
·
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
·
Make
a Quick & Easy Cowboy Breakfast Hash
Preparation
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.
·
Prep Time: 10 minutes
·
Cook Time: 30 minutes
·
Yield: Makes 6
servings (serving size: 1 frittata)
Nutritional
Information
|
Calories per serving:
|
179
|
|
Fat per serving:
|
11g
|
|
Saturated fat per serving:
|
4g
|
|
Monounsaturated fat per serving:
|
5g
|
|
Polyunsaturated fat per serving:
|
1g
|
|
Protein per serving:
|
17g
|
|
Carbohydrates per serving:
|
3g
|
|
Fiber per serving:
|
0.0g
|
|
Cholesterol per serving:
|
226mg
|
|
Iron per serving:
|
1mg
|
|
Sodium per serving:
|
665mg
|
|
Calcium per serving:
|
63mg
|
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