Frittata with Lox & Cream Cheese

Written by 
The Canyon Ranch Kitchen
Updated on: 
October 19, 2012

Nutrition Information (per serving)

calories 
180
protein 
18 g
sodium 
341 mg
carbohydrates 
4 g
fat 
10 g
fiber  
0 g
cholesterol 
232 mg
Servings 
8
Ingredients 

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

Instructions 
  1. Preheat oven to 375F.
  2. In a large mixing bowl, whisk together eggs, egg whites, milk and lemon juice.
  3. Lightly coat a small sauté pan with canola oil spray. Place over medium heat and sauté tomatoes and scallions until scallions are tender.
  4. Add sautéed vegetables, lox, cream cheese and pepper to egg mixture and stir until well combined.
  5. 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
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.