Smoked Salmon Frittata

"From "The South Beach Diet" copyright 2003. Phase One recipe."
 
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Ready In:
20mins
Ingredients:
13
Serves:
2
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ingredients

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directions

  • Boil 1 inch of water in a large skillet. Add the asparagus and cook, uncovered, until tender-crisp.
  • Coat an ovenproof 8” inch 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 inches 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.

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