| Cuisine: American | Type: Breakfast | Serves: 2-3 |
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Source:
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South Beach Diet |
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Attributes:
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Quick and Easy, Healthy |
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Comments:
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Serving Suggestions:
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Ingredients:
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8 stalks fresh asparagus 1 tbs. extra-virgin olive oil 1/2 Bermuda onion 1/4 cup dry-packed sun-dried tomatoes 2 oz. smoked salmon 1/2 cup liquid egg substitute 1/4 cup water 3 tbs. nonfat dry milk 1/4 tsp. chopped fresh marjoram pinch freshly ground black pepper fat-free sour cream snipped chives |
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Instructions:
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1. Boil 1" of water in a large skillet. Add the asparagus and cook, uncovered until tender-crisp. Coat an overnproof 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. 2. Preheat the broiler. Combine the egg substitute, water, dry milk, marjoram and pepper. Pour over the salmon mixture. Cove 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 and snipped chives. |
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Related recipes:
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None |
2004-05-26