Health

Mini-Smoked Salmon Frittatas

mini-salmon-frittata Yunhee Kim

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.


  • Prep Time:
  • Cook Time:

  • 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)

Nutritional Information

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

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