Wild Salmon and Broccoli Mini Frittata

You might think that a Heart Healthy lifestyle means giving up some of the things that you really love, like eggs and cheese for example. Well, I am here to tell you that there are so many great tasty products on the market today, that with a little creativity you can still have your eggs and eat them too!

These Wild Salmon and Broccoli Mini Frittatas are a perfect example. They are made with packaged salmon, frozen broccoli and egg beaters. And the Creamy Scallion Sauce is something that you can use for a lot of different things.

Make some of these this weekend, keep them in the fridge and you'll have a quick healthy grab and go breakfast all week. Try chopping them up and stuffing them in a whole wheat pita spread with the scallion sauce.

Wild Salmon and Broccoli Mini Frittatas with a Creamy Scallion Sauce

1 tablespoon olive oil
4 green onions, sliced
2 cups egg beaters

2 tablespoons 1 % milk
1/2 teaspoon fresh ground black pepper
1 (5 oz.) pouch wild salmon, cut into thin strips

1 (10 oz.) box frozen chopped broccoli, thawed

1/2 cup non fat plain yogurt

3 oz. neufachatel cheese (low fat cream cheese) softened

Pre-heat oven to 400. Heat the oil 10-inch non-stick skillet over a medium heat. Add 1/2 of the onions and saute until tender.

Combine egg beaters, milk, and pepper in a large bowl. Whisk well, stir in the salmon, broccoli and sauted onion. Spray a jumbo muffin pan with cooking spray and divide the egg mixture evenly among the cups. Place in pre heated oven and bake 35 to 45 minutes or until eggs are firm.

Whisk together the yogurt, cream cheese. Stir in the remaining green onions.

Serve the frittatas with a dolop of the creamy scallion sauce. Or, spread the sauce inside a whole wheat pita, chop the frittatas and serve as a breakfast sandwich.