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Ingredientes
- 3/4 pound salmon
- 3 tbsp. flour
- 1/2 teaspoon dry dill or possibly 1 tbsp. fresh dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 lg. Large eggs
- 1 tbsp. Dijon mustard
- 1 1/4 c. lowfat milk
- 1/2 c. thinly sliced scallions (including tops)
- 2 tbsp. minced parsley
- 1/2 c. shredded Cheddar cheese (2 ounce.)
- 1/4 teaspoon paprika
- 1 lemon, cut into 6 wedges
Direcciones
- In a large bowl, stir together flour, dill, salt and pepper. Whisk in Large eggs 2 at a time, then add in mustard and gradually whisk in lowfat milk. Stir in the scallions and parsley and all but 2 Tbsp. cheese. Spray 9 inch quiche pan with vegetable oil. Pour in filling and top with cheese. Bake in center of oven till puffed and set, about 45 min at 350 degrees. Allow to cold for 15 min. Cut into 6 wedges and serve warm with lemon wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 256g | |
| Recipe makes 4 servings | |
| Calories 368 | |
| Calories from Fat 197 | 54% |
| Total Fat 22.02g | 28% |
| Saturated Fat 7.61g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 274mg | 91% |
| Sodium 577mg | 24% |
| Potassium 573mg | 16% |
| Total Carbs 10.91g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 4.97g | 3% |
| Protein 30.81g | 49% |
