Mini Smoked Salmon Frittatas
These low calorie frittatas sneak in healthy substitutions without taking away flavor. Egg whites, low-fat cream cheese, and scallions add a salty taste.
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
- 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.
- 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.
Lavender-Scented Summer Fruit Salad
Dried lavender adds a delicate flavor to the honey-lime dressing in this fresh fruit salad. Stone fruit and berries are rich in antioxidants and provide the right tangy-tart flavors to balance the sweet topping.
2 tablespoons honey or agave nectar
3/4 teaspoon dried lavender
1/8 teaspoon freshly ground black pepper
1 tablespoon fresh lime juice
1 peach, sliced into 1/2-inch-thick wedges
1 nectarine, sliced into 1/2-inch-thick wedges
1 large plum, sliced into 1/2-inch-thick wedges
1 cup raspberries
1 cup blackberries
3/4 cup blueberries
1 tablespoon small whole mint leaves
- Combine honey, 1/3 cup water, lavender, pepper, and salt in a small saucepan. Bring to a simmer over medium heat, stirring until honey has dissolved. Remove from heat, and cover; let steep 10–15 minutes or until room temperature. Strain into a serving bowl; discard lavender and stir in lime juice.
- Add peach, nectarine, and plum slices to honey mixture, and toss well. Add berries and mint, and toss gently to combine. Refrigerate 1 hour or until chilled. Serve.
Goat Cheese, Artichoke, and Smoked Ham Strata
Get savory Mediterranean flavor in this artichoke and goat cheese strata. Sourdough bread adds a complementary, tangy taste, and the ham offers a perfect smoky finish. Low-fat dairy products and fresh spices keep this dish low in calories.
3 1/4 cups 1% low-fat milk, divided
1 (8-ounce) carton egg substitute
1 (4-ounce) package goat cheese
3/4 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh thyme
1/8 teaspoon ground nutmeg
2 garlic cloves, minced
10 (1 1/2-ounce) slices sourdough bread, cut into 1/2-inch cubes
1/2 cup (2 ounces) grated fresh Parmesan cheese
8 ounces 33%-less-sodium smoked ham, coarsely chopped
2 (14-ounce) cans artichoke hearts, drained, rinsed, and coarsely chopped
1/2 cup (2 ounces) shredded fontina cheese
- Preheat oven to 350°.
- 2. Place 1 cup milk, egg substitute, and goat cheese in a blender; process until smooth. Combine goat cheese mixture, remaining 2 1/4 cups milk, black pepper, thyme, nutmeg, and garlic in a large bowl, stirring with a whisk. Add bread cubes; stir gently to combine. Let stand 10 minutes.
- Place half of the bread mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange Parmesan cheese, ham, and artichoke hearts evenly over the bread mixture. Top with remaining bread mixture, and sprinkle evenly with fontina cheese.
- Bake strata at 350° for 40 minutes or until edges are bubbly. Let stand 15 minutes.
Recipes from health.com