Eggs are one of the recommended sources of protein on my current ‘slimming program,’ but the rub is that I don’t really like most of the usual ways of cooking eggs (except deviled eggs, I’ll happily eat those all day long). So I’ve been looking for some new and different ways to make egg dishes. So this week’s and next week’s recipe are egg-o-rific. This one’s inspired by a recipe from emeals (from the paleo plan) but I tweaked it quite a bit.
~1/4 cup milk (honestly I just eyeballed it; use whatever amount you’d use to make scrambled eggs or an omelet, if you are a milk-in-your-omelet kind of person)
4 oz pouch of smoked salmon
¼ cup onion, chopped (I used red onion which looks nice; shallots or leeks would also be yummy)
¼ cup of both feta, crumbled, and shredded gruyere (i chose this weird combo of cheese not only because that was what I had in the fridge, but because I hoped it would taste good in combination, which it did – the feta gives it saltiness and bite, and the gruyere makes it smooth and hold together well – but use whatever combo of cheese sounds good to you)
Preheat the oven. Beat the eggs, and stir in the milk and seasonings. If necessary, chop up the salmon into smaller pieces. Add the salmon, onions, and cheeses. Bake in a glass pie tin for 20 minutes at 375 degrees.