REC: SMOKED SALMON FRITTATA

[Melissa Burnell]

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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