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Mini-Smoked Salmon Frittatas

Yunhee Kim
Prep time 10 mins
Cook time 30 mins
Yield Makes 6 servings (serving size: 1 frittata)
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

Nutrition 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

How to Make It

  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.