Lox and Cream Cheese Frittata

Growing up, in my family we liked our salmon smoked. Preferably on top of a bagel and cream cheese. Well, I haven’t eaten a bagel since I decided that the payoff wasn’t worth the 450 calories of bad carbs. I still love the lox and cream cheese combo, and I love it even more with red onion, tomato and capers. So I developed this healthier version of the classic. Non-fat cream cheese is a godsend brimming with extra protein, and lox is loaded with healthy omega 3 fatty acids.

Lox and Cream Cheese Frittata with Fresh Tomato and Red Onion

1 cup egg beaters
1/3 cup non-fat milk
1/2 cup non-fat cream cheese softened or whipped
1 tsp. lemon juice
Hot sauce to taste
1/2 red onion
1 Tablespoon capers
Sliced fresh tomato
3-4 oz of smoked salmon (lox)
Salt and pepper to taste

Cut up 1/4 of the onion into thin strips. Saute in an 8-10″ oven-safe saucepan (I use this one from Le Creuset) on the stove-top at medium heat while you whisk the egg beaters, milk, lemon juice and hot sauce, salt and pepper together with 1 tablespoon of the cream cheese. Pour into the skillet with the onions. Cut 1/2 of the smoked salmon into bite sized pieces and gently place on top of the wet egg mixture. Cook until the egg mixture starts to pull away from the side of the skillet. The Frittata will still be wet in the places. Drop the remaining cream cheese in small dollops into the skillet and sprinkle in the capers. Place the skillet into the oven and bake at 350 degrees for 10-12 minutes. Remove from oven, let cool slightly before topping with the remaining lox, sliced onions, fresh tomatoes and good sea salt. Slice and enjoy. Serves 2-4.

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