Smoked Salmon Frittata
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
- 8 stalks fresh asparagus
- 1 tablespoon extra virgin olive oil
- 1⁄2 bermuda onion, chopped
- 1⁄4 cup sun-dried tomato (dry packed)
- 2 ounces smoked salmon, cut into bite-sized pieces
- 1⁄2 cup liquid egg substitute
- 1⁄4 cup water
- 3 tablespoons non-fat powdered milk
- 1⁄4 teaspoon fresh marjoram, chopped
- 1 pinch fresh ground black pepper
- nonfat sour cream (optional)
- salmon roe (optional)
- chives (optional)
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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RECIPE SUBMITTED BY
WendyMaq
Saint Albans, Vermont