Mini-Smoked Salmon Frittatas

mini-salmon-frittata Recipe
Yunhee Kim
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.

Yield:

Makes 6 servings (serving size: 1 frittata)

Recipe Time

Prep: 10 Minutes
Cook: 30 Minutes

Nutritional Information

Calories 179
Fat 11 g
Satfat 4 g
Monofat 5 g
Polyfat 1 g
Protein 17 g
Carbohydrate 3 g
Fiber 0.0 g
Cholesterol 226 mg
Iron 1 mg
Sodium 665 mg
Calcium 63 mg

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

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.

Note:

Laraine Perri and Lisa Schoen,

Health

November 2008
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