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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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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:
1. Boil 1 inch of water in a large skillet. Add the asparagus and cook, uncovered, until tender-crisp.
2. 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.
3. Preheat the broiler.
4. Combine the egg substitute, water, dry milk, marjoram, and pepper.
5. 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.
6. 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.
7. Slice into wedges and serve immediately.
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