Serves 12

These creamy eggs have a rich flavor and soufflélike texture.

Prep tips: Put this in the oven when the sweet potatoes have 30 minutes left to cook. For a delicious vegetarian dish, omit the salmon.
Serving tip: Delightful accompanied with grilled bread.

4 tablespoons olive oil, divided
3 cups julienned leeks, white and light green parts only (about 3 leeks)
1/3 pound fresh shiitake mushrooms, cut into 1/4-inch-wide strips
6 ounces paper-thin smoked salmon, cut into 1/4-inch-wide strips
8 large eggs
3 cups reduced-fat (2 percent) milk
1 teaspoon finely chopped fresh dill
5 ounces goat cheese, crumbled

Fresh dill sprigs, for garnish

1. Lightly coat a 3.5-quart oven-to-table baking dish (or 9x13-inch baking dish) with 1 tablespoon of the olive oil. In a large, heavy skillet, heat remaining 3 tablespoons oil over medium heat. Add leeks and sauté until softened, about 8 minutes. Add mushrooms and sauté 5 minutes. Spread over bottom of dish. Evenly distribute smoked salmon on top. (Can be prepared one day ahead; cover and refrigerate.) 2. Preheat oven to 375°. Whisk eggs in a large bowl; whisk in milk, dill, and salt and pepper to taste. Stir in cheese. Pour over salmon and vegetables. Bake until a knife inserted in center comes out clean, 30-35 minutes. Sprinkle with fresh dill and serve.

PER SERVING: 195 cal, 61% fat cal, 13g fat, 5g sat fat, 158mg chol, 12g protein, 7g carb, 1g fiber, 249mg sodium

View one reader's review of this recipe, and add in your own on the Recipe Feedback Forum