Mini-Smoked Salmon Frittatas

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 from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 179
  • Fat: 11g
  • Saturated fat: 4g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 1g
  • Protein: 17g
  • Carbohydrate: 3g
  • Fiber: 0.0g
  • Cholesterol: 226mg
  • Iron: 1mg
  • Sodium: 665mg
  • Calcium: 63mg

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. 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. 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. 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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