Salmon and Asparagus Frittata

 

3

eggs

2

tablespoons milk

1/8

teaspoon pepper

1

tablespoon butter or margarine

1

cup cut-up fresh asparagus spears (about 4 oz)

1

can (6 to 7 oz) red or pink salmon, drained, flaked

1/2

cup shredded dill-Havarti cheese (2 oz)

• 1 In medium bowl, beat eggs, milk and pepper until well blended.
• 2 In 10-inch nonstick skillet, melt butter over medium heat. Add asparagus; cook 3 to 5 minutes, stirring frequently, until crisp-tender.
• 3 Reduce heat to medium-low. Add egg mixture to skillet; gently stir in salmon. Cover; cook 6 to 8 minutes or until eggs are set. (Do not stir.) Sprinkle with cheese; cover and cook 1 to 2 minutes or until cheese is melted.