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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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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. Ingredients:
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) |
Directions:
1. Boil 1 inch of water in a large skillet. Add the asparagus and cook, uncovered, until tender-crisp.
2. 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.
3. Preheat the broiler.
4. 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.
5. 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.
6. Slice into wedges and serve immediately.
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