October 19, 2012
Nutrition Information (per serving)
8 lg eggs
2 cups egg whites
¼ cup 2% milk
½ tsp fresh lemon juice
¾ cup chopped tomatoes
2 Tbsp chopped scallions
½ cup chopped lox
¾ cup low-fat cream cheese
½ tsp freshly ground black pepper
- Preheat oven to 375F.
- In a large mixing bowl, whisk together eggs, egg whites, milk and lemon juice.
- Lightly coat a small sauté pan with canola oil spray. Place over medium heat and sauté tomatoes and scallions until scallions are tender.
- Add sautéed vegetables, lox, cream cheese and pepper to egg mixture and stir until well combined.
- Pour mixture into a 9-inch cake pan. Bake 20 to 30 minutes, or until eggs are cooked through and cheese is melted. Remove from oven, let cool briefly and cut into 8 pieces