Serve this warm from the oven as an appetizer or for breakfast. Leftovers are good served cold.
1 1/4 cups fat-free evaporated milk
1/4 cup fat-free sour cream
1 teaspoon Dijon mustard
4 large egg whites
1 large egg
1/2 cup (2 ounces) shredded Gouda cheese
1/2 cup thinly sliced green onions
1/4 cup thinly sliced smoked salmon, chopped (about 2 ounces)
2 tablespoons chopped fresh dill
1/2 teaspoon black pepper
How to Make It
Preheat oven to 350°.
Combine first 5 ingredients in a large bowl, stirring with a whisk. Stir in cheese, onions, salmon, dill, and pepper. Pour egg mixture into a 9-inch pie plate coated with cooking spray. Bake at 350° for 35 minutes. Let stand 15 minutes.