Boil 1" of water in a large skillet. Add the asparagus and cook, uncovered, until tender-crisp.
Coat an ovenproof 8" skillet with cooking spray and place over medium-low heat until hot.
Add the olive oil and sauté the onion until soft.
Add the asparagus and sun-dried tomatoes.
Add the smoked salmon and remove from the heat.
Preheat the broiler. Combine the egg substitute, water, dry milk, marjoram, and pepper. Pour over the salmon mixture.
Cover and cook over medium-low heat for 7 minutes or until the bottom is set and the top is slightly wet.
Place the skillet under the broiler 4"–6" from the heat source until the top of the frittata is puffed and set, 2–3 minutes.
Top with fat-free sour cream, salmon roe, marjoram, and chives, if desired. Slice into wedges and serve immediately.
Try substituting 1 cup of broccoli florets for the asparagus and 2 ounces of ham for the salmon.
PINCH FRESHLY GROUND BLACK PEPPER
FAT FREE SOUR CREAM
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (152g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 91 (41%)|
|Amt Per Serving||% DV|
|Total Fat 10.1g||14 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 45.6mg||14 %|
|Sodium 77.5mg||3 %|
|Potassium 641.3mg||17 %|
|Total Carbohydrate 10.9g||3 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 9.1g|
|Protein 22.8g||33 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 221
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