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Listed in: Breakfast
2 teaspoons (10 ml) olive oil
1 yellow onion, chopped
Sprinkling of garlic salt
6 eggs
1/2 cup (120 ml) evaporated skim milk (or low-fat cow’s, or plain, unsweetened almond or soy)
1/4 cup (60 g) low-fat sour cream 2 tablespoons (30 g) Dijon mustard
1/4 teaspoon each salt and fresh-ground black pepper
1/2 teaspoon sweet paprika (or Hungarian hot)
3/4 cup (90 g) shredded Gruyère cheese
1 1/2 cups (338 g) smoked shredded chicken
1 lightly baked 9-inch (23-cm) piecrust
2 tablespoons (6 g) minced chives, optional
Preheat the oven to 375°F (190°C, or gas mark 5).
Heat the oil in a large skillet over medium heat. Add the onion, sprinkle with the garlic salt, and sauté until softened, but not browned, 5 to 6 minutes. Set aside to cool slightly.
In a large mixing bowl, combine the eggs, evaporated milk, sour cream, Dijon, salt, pepper, and paprika, and beat together. Stir in the cheese and chicken.
Spread the cooked onions over the bottom of the crust and gently pour the egg mixture over all. Sprinkle the chives over the top. Bake for 35 to 40 minutes, or until the filling is set in the center and the top is lightly browned.
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