A simple brunch or casual supper, ready in less than half an hour.
tablespoon butter or margarine
cup cut-up fresh asparagus spears (about 4 oz)
can (6 to 7 oz) red or pink salmon, drained, flaked
cup shredded dill-Havarti cheese (2 oz)
In medium bowl, beat eggs, milk and pepper until well blended.
In 10-inch nonstick skillet, melt butter over medium heat. Add asparagus; cook 3 to 5 minutes, stirring frequently, until crisp-tender.
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.
A frittata is an Italian omelet. Ingredients are mixed into the eggs (instead of being enclosed in an omelet) and cooked over low heat without stirring.
NUTRITION INFORMATION PER SERVING
Serving Size: 1/2 of Recipe
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.