Smoked Salmon Asparagus Frittata Recipes

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SMOKED SALMON FRITTATA



Smoked Salmon Frittata image

I don't eat seafood anymore, but this was one of my favourite breakfast recipes when I did. I adapted this from one of my parents' South Beach Diet books.

Provided by Lumberjackie

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 13

8 stalks fresh asparagus
1 tablespoon olive oil
1/2 onion, chopped
1/4 cup dry-packed sun-dried tomato
2 ounces smoked salmon, cut into bite-sized pieces
2 eggs
1/4 cup water
3 tablespoons nonfat dry milk powder
1/4 teaspoon chopped fresh marjoram
1 pinch fresh ground black pepper
sour cream (optional)
salmon roe (optional)
chives (optional)

Steps:

  • Boil 1 inch of water in a large skillet. Add the asparagus and cook, uncovered, until tender-crisp.
  • Grease an oven-proof 8-inch skillet 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 eggs, water, dry milk, marjoram, and pepper, mixing well with a whisk or fork. 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 inches from the heat source until the top of the frittata is puffed and set, 2-3 minutes. Top with sour cream, salmon roe, marjoram, and chives, if desired.
  • Slice into wedges and serve immediately.

Nutrition Facts : Calories 251, Fat 13.4, SaturatedFat 2.9, Cholesterol 220.7, Sodium 510.1, Carbohydrate 15.3, Fiber 2.6, Sugar 11.2, Protein 18.5

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