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Smoked Salmon Frittata




Source of Recipe


South Beach Diet Phase 1






List of Ingredients



• 8 stalks fresh asparagus
  
• 1 Tbsp extra-virgin olive oil
  
• 1/2 Bermuda onion
  
• 1/4 cup dry-packed sun-dried tomatoes
  
• 2 ozs. smoked salmon
  
• 1/2 cup liquid egg substitute
  
• 1/4 cup water
  
• 3 Tbsp nonfat dry milk
  
• 1/4 tsp chopped fresh marjoram
  
• Pinch freshly ground black pepper
  
• Fat-free sour cream(optional)
  
• Salmon roe(optional)
  
• Chives(optional)
  






Instructions



1. Boil 1 in. of water in a large skillet. Add the asparagus and cook,uncovered,until tender-crisp. Coat an ovenproof 8 in. skillet with cooking spray and place over med-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.
   
2. Preheat the broiler. Combine the egg substitute,water, dry milk,marjoram, and pepper. Pour over the salmon mixture. Cover and cook over med-low heat for 7 min. or until the bottom is set and the top is slightly wet. Place the skillet under the broiler 4-6 in. from the heat source until the top of the frittata is puffed and set,2-3 min. Top with fat-free sour cream,salmon roe,marjoram,and chives,if desired. Slice into wedges and serve immediately.
   
3. Try substituting 1 cup of broccoli florets for the asparagus and 2 ozs. ham for the salmon.
   
4. 2 servings