This dish is designed to make 6 individual mini frittatas, but you can always just make one large one instead. To do this, instead of dividing the recipe into little ramekins, you can let it cook in the oven in a oven-safe skillet or pan. Just adjust your baking time, as it will take longer for the centre of the dish to set up. This recipe makes 6 servings (serving size: 1 frittata)
1 tablespoon extra-virgin olive oil
¼ cup diced onion
½ teaspoon salt
⅛ teaspoon pepper
4 ounces smoked salmon, cut into ¼ -inch pieces
6 large eggs
8 large egg whites
1 tablespoon half-and-half
3 tablespoons 1% milk
3 ounces low-fat cream cheese, cubed
2 tablespoons green onions, thinly sliced, for garnish
Preheat oven to 325 degrees F. Heat the oil in a non-stick skillet, and sauté the onion for 2–3 minutes or until soft and translucent. Add the salt, pepper, and salmon to the skillet, and toss to combine. Remove the pan from stove top, and let the mixture cool.
Next, combine the eggs, egg whites, half-and-half and milk in a bowl. Stir in the cubes of cream cheese. You are not trying to incorporate this fully with the egg and milk mixture. There will be chunks of cheese in the final frittata. Lightly coat 6 (8-ounce) ramekins with cooking spray. Add 2 tablespoons of salmon mixture to each ramekin. Pour ¾ cup egg mixture into each ramekin. (Do not overfill.)
Place ramekins on baking sheet; bake 25 minutes or until a wooden pick inserted in centre comes out clean. Garnish with green onions, if desired.