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Name: Smoked Salmon Frittata
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 8 stalks fresh asparagus; 1 tablespoon extra virgin olive oil; 1/2 Bermuda onion; 1/4 cup dry packed sun-dried tomatoes; 2 ounces smoked salmon; 1/2 cup liquid egg sub; 1/4 cup water; 3 tablespoons non fat dry milk; 1/4 teaspoon fresh marjoram chopped

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INGREDIENTS

8 stalks fresh asparagus
1 tablespoon extra virgin olive oil
1/2 Bermuda onion
1/4 cup dry packed sun-dried tomatoes
2 ounces smoked salmon
1/2 cup liquid egg sub
1/4 cup water
3 tablespoons non fat dry milk
1/4 teaspoon fresh marjoram ; chopped

INSTRUCTIONS

Directions:

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.

OPTIONAL ADDITIONS:

PINCH FRESHLY GROUND BLACK PEPPER

FAT FREE SOUR CREAM

SALMON ROE

CHIVES

NOTES

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Smoked Salmon Frittata

8 stalks fresh asparagus
1 tablespoon extra virgin olive oil
1/2 Bermuda onion
1/4 cup dry packed sun-dried tomatoes
2 ounces smoked salmon
1/2 cup liquid egg sub
1/4 cup water
3 tablespoons non fat dry milk
1/4 teaspoon fresh marjoram chopped

Directions:

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.

OPTIONAL ADDITIONS:
PINCH FRESHLY GROUND BLACK PEPPER
FAT FREE SOUR CREAM
SALMON ROE
CHIVES

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Nutrition

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Serving Size: 1 Serving (152g)
Recipe Makes: 2 Servings

Calories: 221
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 %
Powered by: USDA Nutrition Database 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.

About Our Nutrition Facts

Calories per serving: 221

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