Cooking spray (canola or olive oil)
1 Tbsp olive oil
1 large leek, trimmed, washed, and diced
10 large eggs
2 cups grated or shredded cheese (I use reduced-fat shredded mozzarella, from the supermarket, or any leftover shredded cheese from my freezer.)
2 Tbsp skim milk
2 oz smoked salmon, diced
1/2 tsp dried thyme leaf
1/2 tsp kosher salt
1/2 tsp fresh black pepper
3 Tbsp chopped flat-leaf parsley
Preheat oven to 375°F. Prepare a casserole dish by spraying with cooking spray.
In a nonstick frying pan, heat the olive oil, and sauté the leeks for 2 minutes. Remove the pan from the heat, and set aside to cool.
In a large bowl, whisk the eggs. Then, stir in all of the remaining ingredients, including the cooked leeks. Pour the mixture into the casserole dish.
Bake for 35 minutes, until the casserole is lightly browned and a bit puffy. Remove from the oven and let cool for 5 minutes before eating.
(Can be made up to one day ahead. Cool, cover and refrigerate. To reheat, uncover and place in a 350F oven for 15-20 minutes.)