Prep 10 mins
Cook 10 mins
I don't eat seafood anymore, but this was one of my favourite breakfast recipes when I did. I adapted this from one of my parents' South Beach Diet books.
- 8 stalks fresh asparagus
- 1 tablespoon olive oil
- 1⁄2 onion, chopped
- 1⁄4 cup dry-packed sun-dried tomato
- 2 ounces smoked salmon, cut into bite-sized pieces
- 2 eggs
- 1⁄4 cup water
- 3 tablespoons nonfat dry milk powder
- 1⁄4 teaspoon chopped fresh marjoram
- 1 pinch fresh ground black pepper
- sour cream (optional)
- salmon roe (optional)
- chives (optional)
- Boil 1 inch of water in a large skillet. Add the asparagus and cook, uncovered, until tender-crisp.
- Grease an oven-proof 8-inch skillet and place over medium-low heat until hot. Add the olive oil and saute 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 eggs, water, dry milk, marjoram, and pepper, mixing well with a whisk or fork. 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 inches from the heat source until the top of the 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.