Mini-Smoked Salmon Frittatas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A perfect brunch dish, these smoked salmon frittatas are as impressive as they are tasty. Bake and serve in mini ramekins with a side of fresh fruit and juice. 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 |
Directions:
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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