Smoked Salmon Frittata

Ingredients

• 3 tbsps nonfat dry milkNutrition
• 1/2 cup liquid egg substituteNutrition
• 1/4 tsp marjoram, choppedNutrition
• 1 dash black pepperNutrition
• 1 tbsp extra virgin olive oilNutrition
• 1/2 tbsp fat free sour creamNutrition
• 8 spears medium asparagusNutrition
• 1 tsp chopped chivesNutrition
• 1/2 small onion, bermudaNutrition
• 1/4 cup waterNutrition
• 1 tbsp salmon roeNutrition
• smoked salmonNutrition

Directions

1. 1Boil 1" water in large skillet. Add asparagus and cook, uncovered, until tender-crisp.
2. 2Coat an ovenproof 8" skillet with cooking spray and place of medium-low heat until hot.
3. 3Add oil and sauté onion until soft. Add asparagus. Add smoked salmon and remove from heat.
4. 4Preheat the broiler. Combine egg substitute, water, dry milk, marjoram, and pepper. Pour over salmon mixture.
5. 5Cover and cook over med-low heat for 7 minutes or until bottom is set and top is slightly wet. Place skillet under broiler 4-6" from heat source until frittata is puffed and set, 2-3 minutes.
6. 6Top with sour cream, salmon roe, marjoram, and chives if desired. Slice into wedges and serve immediately.
7. 7Try substituting 1 cup of broccoli florets for asparagus and 2 oz of ham for salmon.
8. 8Note: based on a recipe from South Beach Cookbook.

Nutrition per serving

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