These creamy eggs have a rich flavor and soufflélike texture.
Prep tips: Put this in the oven when the sweet potatoes have 30 minutes left to cook. For a delicious vegetarian dish, omit the salmon.
Serving tip: Delightful accompanied with grilled bread.
4 tablespoons olive oil, divided
3 cups julienned leeks, white and light green parts only (about 3 leeks)
1/3 pound fresh shiitake mushrooms, cut into 1/4-inch-wide strips
6 ounces paper-thin smoked salmon, cut into 1/4-inch-wide strips
8 large eggs
3 cups reduced-fat (2 percent) milk
1 teaspoon finely chopped fresh dill
5 ounces goat cheese, crumbled
Fresh dill sprigs, for garnish
1. Lightly coat a 3.5-quart oven-to-table baking dish (or 9×13-inch baking dish) with 1 tablespoon of the olive oil. In a large, heavy skillet, heat remaining 3 tablespoons oil over medium heat. Add leeks and sauté until softened, about 8 minutes. Add mushrooms and sauté 5 minutes. Spread over bottom of dish. Evenly distribute smoked salmon on top. (Can be prepared one day ahead; cover and refrigerate.) 2. Preheat oven to 375°. Whisk eggs in a large bowl; whisk in milk, dill, and salt and pepper to taste. Stir in cheese. Pour over salmon and vegetables. Bake until a knife inserted in center comes out clean, 30-35 minutes. Sprinkle with fresh dill and serve.
PER SERVING: 195 cal, 61% fat cal, 13g fat, 5g sat fat, 158mg chol, 12g protein, 7g carb, 1g fiber, 249mg sodium
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