Smoked Salmon Frittata
Delicious frittata that is sure to please even the fussiest of breakfast connoisseurs.
8 <span class="measurestring" title="spear, medium (5-1/4" to 7" long)">spears medium</span> asparagus
1 tbsp extra virgin olive oil
1/2 small onion, bermuda
1/2 cup liquid egg substitute
1/4 <span class="measurestring" title="cup (8 fl oz)">cup</span> water
3 tbsps nonfat dry milk
1/4 tsp marjoram, chopped
1 dash black pepper
1/2 tbsp fat free sour cream
1 tbsp salmon roe
1 tsp chopped chives
Boil 1" water in large skillet. Add asparagus and cook, uncovered, until tender-crisp.
Coat an ovenproof 8" skillet with cooking spray and place of medium-low heat until hot.
Add oil and sauté onion until soft. Add asparagus. Add smoked salmon and remove from heat.
Preheat the broiler. Combine egg substitute, water, dry milk, marjoram, and pepper. Pour over salmon mixture.
Cover 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.
Top with sour cream, salmon roe, marjoram, and chives if desired. Slice into wedges and serve immediately.
Try substituting 1 cup of broccoli florets for asparagus and 2 oz of ham for salmon.
Note: based on a recipe from South Beach Cookbook.
in 1 serving of Smoked Salmon Frittata.
, 24% carbs, 36% protein.
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