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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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