Ready In: 50 mins
Prep: 10 mins
Cook: 35 mins
Yields: 6 Servings
Preheat oven to 400°.
In medium bowl, whisk eggs until beaten and slightly frothy.
Whisk in yogurt, chives and pepper, set aside.
In a large oven proof skillet, heat oil over medium heat until small ripples form.
Add egg mixture to skillet then add onions, cream cheese cubes, salmon and tomatoes, arranging so that they are evenly distributed.
Cook for 3 minutes on stove then transfer to oven.
Bake until top is golden brown and center is firm, about 30 minutes.
Let cool slightly before serving.
Cut into wedges.