Smoked Salmon Frittata

Składniki

• 3 tbsps nonfat dry milk
• 1/2 miarka kuchenna liquid egg substitute
• 1/4 łyżeczka marjoram, chopped
• 1 szczypta black pepper
• 1 łyżka stołowa extra virgin olive oil
• 1/2 tbsp fat free sour cream
• 8 łodygi, średnie asparagus
• 1 tsp chopped chives
• 1/2 mała onion, bermuda
• 1/4 miarka kuchenna water
• 1 tbsp salmon roe
• smoked salmon

Wskazówki

1. Boil 1" water in large skillet. Add asparagus and cook, uncovered, until tender-crisp.
2. Coat an ovenproof 8" skillet with cooking spray and place of medium-low heat until hot.
3. Add oil and sauté onion until soft. Add asparagus. Add smoked salmon and remove from heat.
4. Preheat the broiler. Combine egg substitute, water, dry milk, marjoram, and pepper. Pour over salmon mixture.
5. Cover and cook over med-low heat for 7 minutes or until bottom is set and top is slightly wet. Place skillet under broiler 4-6" from heat source until frittata is puffed and set, 2-3 minutes.
6. Top with sour cream, salmon roe, marjoram, and chives if desired. Slice into wedges and serve immediately.
7. Try substituting 1 cup of broccoli florets for asparagus and 2 oz of ham for salmon.
8. Note: based on a recipe from South Beach Cookbook.