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    Senior Member Savin' Moola's Avatar
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    Default REC: SMOKED SALMON FRITTATA

    SMOKED SALMON FRITTATA
    8 STALKS FRESH ASPARAGUS
    1 TABLESPOON EXTRA-VIRGIN OLIVE OIL
    ? BERMUDA ONION
    ? CUP DRY-PACKED SUN-DRIED TOMATOES
    2 OUNCES SMOKED SALMON
    ? CUP LIQUID EGG SUBSTITUTE
    ? CUP WATER
    3 TABLESPOONS NONFAT DRY MILK
    ? TEASPOON CHOPPED FRESH MARJORAM
    PINCH FRESHLY GROUND BLACK PEPPER
    FAT-FREE SOUR CREAM (OPTIONAL)
    SALMON ROE (OPTIONAL)
    CHIVES (OPTIONAL)
    BOIL 1" OF WATER IN A LARGE SKILLET. ADD THE ASPARAGUS AND COOK,
    UNCOVERED, UNTIL TENDER-CRISP. COAT AN OVENPROOF 8" SKILET WITH
    COOKING SPRAY 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. 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" 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. SERVES 2 = 241
    CALORIES

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