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Lox and Cream Cheese Frittata
Ingredients
| * | 3 whole eggs |
| * | 3 egg whites |
| * | Pinch salt |
| * | 1 tbls. chopped chives |
| * | 1/2 cup 2% milk |
| * | 1 tsp. canola oil |
| * | 1/2 cup Neufchatel cheese |
| * | 2 oz. diced lox |
Instructions
| 1 | Preheat oven to 400 degrees. In a large bowl, combine eggs, egg whites, salt, chives and milk and mix well. |
| 2 | Place canola oil in a nonstick, ovenproof saute pan. Swirl to distribute the oil as you heat pan over medium for 30 seconds. Add egg mixture. Using a spatula, move egg mixture so that it cooks evenly for about 30 seconds, or until eggs begin to set. Remove from heat. |
| 3 | Spoon Neufchatel cheese by tablespoons evenly over egg mixture. Top with diced lox. |
| 4 | Place pan in oven and bake until slightly browned all over, about 15-20 minutes. |
| 5 | Remove from oven and cut into 4 equal wedges. |
Notes
- For a lighter taste, use whipped cream cheese.
- EACH SERVING CONTAINS APPROXIMATELY: 160 calories, 4 gm. carbohydrate, 10 gm. fat, 186 mg. cholesterol,14 gm. protein, 348 mg. sodium, trace fiber
Source
Barry Correia, Executive Chef, Canyon Ranch in the Berkshires Health Resort, Lenox, Massachusetts