INGREDIENTS:
- olive oil spray
- 4 large eggs
- ½ teaspoon onion powder
- ½ teaspoon dry mustard
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ½ cup grated Parmesan
- 2 (7.5 oz) cans wild-caught salmon, very well-drained and flaked with a fork
INSTRUCTIONS:
- Preheat oven to 350 degrees F. Spray six ⅓-cup ramekins with olive oil spray.
- In a medium bowl, whisk together the eggs, onion powder, dry mustard, paprika and black pepper. With a spatula, mix in the Parmesan and salmon.
- Spoon the mixture into the ramekins, filling them to the top. Bake 30 minutes, until golden-brown, puffed and set.
- Cool 5 minutes in ramekins on a cooling rack, then transfer to cooling rack to cool 10 more minutes before serving. Serve with homemade tartar sauce.
Source: Healthy Recipes
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