Ingredients

The following ingredients have 7 Servings
  • 2 tablespoons extra-virgin olive oil
  • 2 shallots, finely chopped
  • 1/4 cup light mayonnaise
  • 3 tablespoons low-fat (1%) milk
  • 1 tablespoon yellow mustard
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon cayenne pepper
  • 8 eggs
  • 2 tablespoons finely chopped fresh chives
  • 1/4 teaspoon sweet paprika

Instruction

  • Preheat the oven to 350°F.
  • Heat oil in a 10-inch skillet over medium-high heat.
  • Add shallots and cook, stirring occasionally, until golden, 2 to 3 minutes.
  • Meanwhile, in a large bowl, whisk together mayonnaise, milk, mustard, vinegar, salt, cayenne and eggs.
  • Swirl the skillet to coat the sides with some of the oil from the cooking shallots and then add egg mixture.
  • Reduce heat to medium and cook, without stirring, until golden brown on bottom and just firm everywhere except the very middle, 12 to 14 minutes.
  • Scatter chives and paprika over the top and transfer to the oven.
  • Bake until firm, puffed and deep golden brown around the edges and on the bottom, about 10 minutes more. Set aside to let cool for 10 minutes.
  • Carefully loosen the edges and bottom with a paring knife or small spatula and then slide frittata onto a plate.
  • Cut into wedges and serve.