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.

Laraine Perri and Lisa Schoen

Gallery

Credit: Yunhee Kim

Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Yield:
Makes 6 servings (serving size: 1 frittata)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.)

  • Place ramekins on baking sheet; bake 25 minutes or until a wooden pick inserted in center comes out clean. Garnish, if desired.

Nutrition Facts

179 calories; fat 11g; saturated fat 4g; mono fat 5g; poly fat 1g; protein 17g; carbohydrates 3g; fiber 0g; cholesterol 226mg; iron 1mg; sodium 665mg; calcium 63mg.
Advertisement
Advertisement