Smoked Salmon Frittata
Recipe - South Beach Diet Recipe (Phase 1)
Ingredients:
- 8 stalks fresh asparagus
- 1 tablespoon extra-virgin olive oil
- 1/2 Bermuda onion
- 1/4 cup dry-packed sun-dried tomatoes
- 2 ounces smoked salmon
- 1/2 cup liquid egg substitute
- 1/4 cup water
- 3 tablespoons nonfat dry milk
- 1/4 teaspoon chopped fresh marjoram
- Pinch freshly ground black pepper
- fat-free sour cream (optional)
- salmon roe (optional)
- chives (optional)
Directions:
-
 Boil 1" of water in a large skillet. Add the asparagus and cook, uncovered, until tender-crisp.
- Coat an ovenproof 8" 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.
- 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.
- Try substituting 1 cup of broccoli florets for the asparagus and 2 ounces of ham for the salmon.
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