2 large egg whites
6 large eggs
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/3 cup 1% milk
1/2 cup thinly sliced red onion
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh chives
2 ounces thinly sliced smoked salmon
2 ounces diced 1/3-less-fat cream cheese
1 lemon, cut into wedges

2 large egg whites 6 large eggs 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 1/3 cup 1% milk 1/2 cup thinly sliced red onion 2 tablespoons chopped fresh dill 1 tablespoon chopped fresh chives 2 ounces thinly sliced smoked salmon 2 ounces diced 1/3-less-fat cream cheese 1 lemon, cut into wedges

Preheat broiler to high. Combine egg whites, eggs, salt, pepper, and milk; stir with a whisk.
Heat a 9-inch cast-iron skillet over ­medium heat.
Layer in onion, dill, chives, and salmon.
Sprinkle with diced cream cheese.
Carefully pour egg mixture over cheese. Cook over medium heat 5 to 6 ­minutes or until eggs are partially set; then broil 5 inches from heat for 2 to 3 minutes or until browned and almost set. Serve with lemon.